INSPECTION REPORT Health Protection JMAA-AZHURR

PREMISES NAME Big Star Sandwich Co (Surrey)		Tel: Fax:
PREMISES ADDRESS 103 - 13402 104th Ave Surrey, BC V3T 1V6		INSPECTION DATE June 7, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Rob MacKay		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 = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Gravy sauce and bacon was hot-held at approximately 47C at time of inspection. Gravy sauce and bacon were prepared approximately 3 hours ago. Corrective Action(s): Gravy sauce and bacon was reheated to 90C at time of inspection (min: 74C for 15 seconds), then hot-held at above 60C. Dial on hot-holding unit was adjusted to increase power. Ensure that all potentially hazardous foods are hot-held at 60C or above to prevent growth of bacteria that could cause foodborne illness. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Frozen raw beef was placed on middle shelf above ready-to-eat / cooked foods at time of inspection. Corrective Action(s): Operator has moved the raw beef to the bottom shelf. Ensure that raw food items are always at the bottom to avoid potential contamination from raw beef juices. Violation Score: 3

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

Comments

Routine inspection conducted. Facility maintained in excellent sanitary condition. Facility is well-lit, suspended ceiling is well maintained 1. Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders) - Undercounter prep cooler (entrance of kitchen) at 3C - Sandwich prep cooler at 4C - Stand-up stainless steel cooler at 3C - Stand-up freezer at -18C - Thermometers present in all cooling units ***NOTE: Temperature logs have not been recently maintained for the month of June. Begin maintaining temperature logs according to your food safety and sanitation plan*** 2. Hygiene and Sanitizing - Sanitizer spray bottles (one in front service area, two in back of kitchen) contain 200 ppm quaternary ammonium compound (quats) at time of inspection - Handwash stations in next to stand-up freezer, back of kitchen, and client washrooms adequately stocked with hot/cold running water, liquid soap, single-use paper towels - Food contact surfaces such as utensils, ladles, cutting boards maintained in sanitary condition. - High-temperature dishwasher achieves final rinse temperature of 76C at the plate (Min: 71C) - Deli and lettuce slicer, tomato slicer maintained in good sanitary condition WARNING: Meat slicer was plugged in at time of inspection (last use: yesterday) and is considered a safety risk to employees. Slicer was turned off at time of inspection. Ensure that meat slicers are unplugged after each use. 3. Storage - Chemicals stored securely inside janitorial storage room - Dry storage area near the back is well organized - Cleaned and sanitized utensils are stored on overhead shelving and wire shelving near back of kitchen - All food items covered or in original containers 4. Administrative - Owner has FoodSafe 1 taken before July 2013 (Expiry: July 29, 2018). It is mandatory to renew FoodSafe 1 certification by July 29, 2018. To renew, go to www.foodsafe.ca. A Level 1 Refresher Course is available online. - Permit posted 5. Pest Management - No signs of recent pest activity at time of inspection - Back door area is well organized, no harborage sites or cluttered items present

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-AZHURR
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.2 hour Specific comments: Items audited: Chipotle sauce, Marseille French Dressing, BullsEye BBQ Sauce. All meet legislative requirements (2% for soft spreadable margarines and oils; 5% for all other food items). ,
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment