INSPECTION REPORT Health Protection TPAU-D3KUH8

PREMISES NAME Surrey Memorial Hospital Food Court (cafeteria)		Tel: (604) 585-5916 Fax:
PREMISES ADDRESS 13750 96th Ave Surrey, BC V3V 1Z2		INSPECTION DATE March 20, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kevin Poland		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 = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 4x spinach feta cheese filled pastries were stored at room temperature in display case. Temperature was recorded approx 23C. Staff was unsure when the pastries were stored outside and volunatrily discarded those pastries during inspection. Corrective Action(s): Please ensure that all cold potentially hazardous food are stored at or below 4C. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): During lunch rush, 4 trays containing cooked pasta, chicken kebab, boiled veggies and falafel balls were stored on hot plate and recorded at temperature between 30C to 50C. According to staff, food was stored there for less than 2 hours. The hot plate temperature setting was not accurate and staff changed the setting during inspection. Hot plate was heated above 70C and all 4 trays were re-heated to 74C and transferred back on preheated hot plate. Corrective Action(s): Please ensure that all hot potentially hazardous food are stored at or above 60C. - Preheat the hot plate prior to storing hot potentially hazardous food on it. 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

Routine inspection conducted. Findings: - Temperature of all cooler units including walk in cooler recorded at or below 4C - Freezers recorded at or below -18C - Hot holding units recorded above 60C see violation above for one exception - All handwash sink had adequate supply of hot and cold running water, liquid soap and single use paper towels. - 3 compartment dishwashing sink available and 200ppm QUATS recorded at the dispensing unit and sanitizer pails. - High temp mechanical dishwasher reached 73C on plate level during rinse cycle. - Back dry storage room was properly organized. - Food storage and handling practices were found satisfactory. - Staff has valid FS Level 1 certificate. Signature not required.