INSPECTION REPORT Health Protection YTAN-D3PTDS

PREMISES NAME Surrey Pretrial Centre #60614		Tel: (604) 291-9548 Fax:
PREMISES ADDRESS 14323 57th Ave Surrey, BC V3X 1B1		INSPECTION DATE March 25, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 26, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High-temperature dishwasher was being serviced by technician at time of inspection. Staff advised that dishwasher was not reaching required sanitizing temperature. Corrective Action(s): Ensure dishwasher's rinse cycle reaches at least 71C at the dish surface (82C on the dishwasher's rinse cycle temperature gauge). All dishware to be manually washed, rinsed, and sanitized with your Quat-based food contact surface sanitizer in the two-compartment sink in the meantime. If the dishwasher cannot be repaired by end of day today, all meals are to be served on single-service, disposable dishware/containers/cutlery. Supply of single-service items available onsite at time of inspection. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

- Routine inspection conducted for the kitchen. - Hand washing sinks were accessible/unobstructed and properly supplied with hot/cold running water, liquid soap, paper towels. - Quat-based sanitizer solution available at 200 ppm in sanitizer pails, spray bottles, and from dispensers. - Coolers measured 4C or less. - Freezers measured -18C or less. - Temperature records available and well-maintained. Accurate thermometers available. - Food storage practices satisfactory. All food stored off the floor, properly covered/protected from contamination. - Dry storage area organized. - Chemicals stored separately in janitorial closet. - General sanitation satisfactory. - Regular pest control is in place (bi-weekly servicing). No signs of pest activity noted at time of inspection. - All kitchen staff have FoodSafe. *Follow-up for the high-temperature dishwasher is required.