INSPECTION REPORT Health Protection AFOK-BAHQ5P

PREMISES NAME Green Timbers Market (RCMP)		Tel: (604) 584-5833 Fax: (604) 584-5822
PREMISES ADDRESS 14200 Green Timbers Way Surrey, BC V3T 6P3		INSPECTION DATE March 22, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chris Kluftinger		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping rags for food contact surfaces were placed directly on prep tables. When not in use, all wiping rags need to be stored in a sanitizing solution to prevent cross contamination. A sanitizing solution is to be placed in a food preparation areas. Old food debris was noted on the top guard and back blade of the deli slicer. Ensure the equipment is thoroughly washed and sanitized after each use. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Wire metal brushed used for the cleaning of grill and panini press. This cleaning equipment should not be used as there is a risk of metal contamination for the food products. All metal brushes were discarded. A more suitable cleaning equipment is to be used. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted and the following were noted: All cooler units at 4C or less and equipment with thermometers. Hot holding units at 60C or above. Walk-in freezer at -18C. High temperature dishwasher achieved a final rinse temperature of 75C at plate level. Temperature log records maintained for coolers, freezer, hot holding units, and high temperature dishwasher. All food items stored at least 6 inches off the ground and properly covered. No pest activity noted. Quats dispenser between 200ppm to 400ppm. Hand washing stations satisfactory. However, the automated hand washing station for the front serving area was too hot as temperature was between 52C to 57C. Water temperature was lowered during the time of inspection. Vegetable wash being used for all salad products. Ensure to use the chemical in accordance to manufacture's instructions.