INSPECTION REPORT Health Protection AFOK-B9RTGS

PREMISES NAME Cultures		Tel: (778) 898 1690 Fax:
PREMISES ADDRESS 716 - 10153 King George Blvd Surrey, BC V3T 2W1		INSPECTION DATE February 26, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Yulin Wang		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Follow up inspection conducted: Probed thermometers available for monitoring food temperatures. Due to the frequent opening and closing of the salad prep-coolers, it may need to be adjusted to a lower setting to accommodate its frequent usage. Coolers need to be set at a level that is capable of keeping food items less than or equal to 4C. FOODSAFE Level 1 requirement met at the time of inspection. Operator is going to have more staff member certified with FOODSAFE Level 1. Ensure to maintain a copy of staff FOODSAFE Level 1 certification on-site. Operator review proper wash, rinse, and sanitize procedures for staff. If old cutting board is not required for food operation, they are to be discarded. Proper shelving units are to be used instead of cutting boards.