INSPECTION REPORT Health Protection MLOO-B6AUDG

PREMISES NAME Fleetwood Triple O		Tel: (604) 543-0643 Fax: (604) 543-0645
PREMISES ADDRESS 15588 Fraser Hwy Surrey, BC V3S 2V9		INSPECTION DATE November 7, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Balwinder Boparai		NEXT INSPECTION DATE November 08, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various perishable foods stored in a walk-in cooler maintaining 7-8C. Corrective Action(s): Move all perishable foods to the nearby walk-in cooler at Chevron Fleetwood Town Pantry. Date to be corrected by: Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Walk-in cooler is maintaining ambient temperatures of 7-8C. Corrective Action(s): Repair or adjust the walk-in cooler so it is capable of maintaining 4C or less. Date to be corrected by: November 8, 2018 Violation Score: 3

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

Comments

- General sanitation is good - Hand washing stations are equipped with hot and cold running, water, liquid soap, and paper towels - Coolers (stand-up, undercounters, prep) at < or = 4C - Freezers (walk-in, ice cream) at < or = -18C - Hot holding units (fries, patties, gravy) at > or = 60C - Three compartment sink available for manual dishwashing - 200 ppm Quat sanitizer available at three compartment sink, spray bottles, and bucket with wiping cloths - Temperature logs maintained regularly - Food containers are covered and protected from contamination - Date system in place for food items - No signs of pests observed during inspection *Ensure the level of the ice bath meets the level of the food being stored. Refill ice bath with water and ice often to maintain cold temperatures.