INSPECTION REPORT Health Protection TGIL-BZLS2V

PREMISES NAME Old Surrey Restaurant		Tel: (604) 596-2313 Fax:
PREMISES ADDRESS 13483 72nd Ave Surrey, BC V3W 2N7		INSPECTION DATE March 30, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Philip Aguirre		NEXT INSPECTION DATE 6 Months
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 = 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

Routine inspection conducted at the food service establishment. The facility opens at 5:00PM on weekdays, therefore had no staff or customers at the time of inspection. The following observations were made on site: Temperature: - Walk in cooler (downstairs) was recorded at 3C. - Walk in freezer (downstairs) at -7C. Please ensure that the freezer is not overstocked as it can prevent the air circulation required to maintain the adequate temperature within freezer. - Chest freezer (downstairs) was found at -14C. - Kitchen 2-door cooler recorded at 6C using infrared thermometer and 4C using probe thermometer. - Kitchen stand-up freezer at -15C. Ice build-up noted in the freezer that may require defrosting/service. - Bar cooler at 4C. - Stand-up cooler in storage area at 4C. - Temperature logs were kept on site but not found up to date. Please maintain daily temperature logs. Sanitation and Hygiene: - The facility has low temp chemical dishwasher (chlorine) in place. - The concentration of chlorine was recorded at 50ppm and found satisfactory. - QUATs was used to disinfect food contact surfaces. QUATs sanitizer dispenser was found at 200ppm. - 2 compartment sink was used as mop sink, prep sink and handwashing sink. Adequate supply of hot and cold running water, liquid soap and paper towels was noted at the sink. Ensure that the sink is maintained in sanitary condition to prevent the risk of any food contamination. - No sign of pest activity was observed at the time of inspection. The facility contracted a Pest Control Company that conducts inspection on monthly basis. - In general, the facility was maintained in good sanitary condition. Storage: - All food products were either prepackaged or properly covered/wrapped. - Food was stored 6" off the floor. - A few cases of dirty recycling was observed in storage downstairs. The operator stated that the dirty recycling is removed biweekly. - Cutting boards were stored in a sanitary manner. - Kitchen mop was stored in an empty mop bucket (previous infraction corrected). - The operator removed the bricks from kitchen prep station as advised during previous inspection. COVID-19: - A copy of COVID-19 Safety Plan was available on site. - Chairs were wiped down with QUATS 200ppm and new linen was used for tables after each client use. - Sanitizers were provided for the clients. - To ensure 2 metre physical distancing, the capacity was reduced to 50%. - The tables were placed 2 metre apart. - Client contact information was taken and records were maintained. - Daily staff health checks were conducted and records were found satisfactory.