INSPECTION REPORT Health Protection BCUD-AZEVDL

PREMISES NAME Sub Garden #1		Tel: (604) 572-9311 Fax:
PREMISES ADDRESS 13482 72nd Ave Surrey, BC V3W 2N8		INSPECTION DATE June 4, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Attina Baggoo		NEXT INSPECTION DATE June 11, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): At start of inspection (approx. 4PM), spot checked products in ALL cooler systems measured greater than 4C. Restocking was occurring, but temperatures must be able to stay within a safe range. At end of inspection, display cooler remained above 10C. Two "display" dishes are for show only, not for sale. The products for sale are kept in the walk in cooler. Corrective Action(s): 1) Adjust or repair all coolers to maintain 4C or below, even when in use. 2) Resume use of your temperature monitoring logs to be able to correct refrigeration/ temperature issues as they arise. Violation Score: 5

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

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

Comments

Hand sink supplied with liquid soap, paper towels, hot/cold running water After leaving thermometers in cooler for duration of inspection: ***Display (dessert) cooler 10C Walk in cooler 3C Prep cooler - top 8C - 9C - bottom 6C ***As discussed, this machine (even when in use) must be able to maintain product temperature of 4C or below. This means for this style of system, the bottom should remain around 2-3C, while the top can maintain 4C. Speak with your refrigeration technician and adjust/ repair as needed to maintain safe temperatures throughout the day. Drinks cooler 4C Hot held rice 60C Standing freezers -15C and -12C Chlorine sanitizer found in rag bucket and spray bottle at 100ppm and >200ppm respectively. Spray bottle needs to have 5ml of bleach for every 1 litre of water **Never store your utensils in the crack between the sink and the wall. Use a knife holder or magnetic strip Meat slicer found used. Open up, wash, rinse, and sanitize before the food debris dries on. General sanitation satisfactory. No evidence of pests