INSPECTION REPORT Health Protection BCUD-AZ9V9S

PREMISES NAME Old Surrey Restaurant		Tel: (604) 596-2313 Fax:
PREMISES ADDRESS 13483 72nd Ave Surrey, BC V3W 2N7		INSPECTION DATE May 30, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Philip Aguirre		NEXT INSPECTION DATE June 06, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Prep occurring at time of inspection. No sanitizer solution prepared, and when dispenser was checked, 200ppm could not be detected from the machine (the concentrate bag was nearly empty) Corrective Action(s): Concentrate bag was replaced at time of inspection, and a rag bucket was prepared. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: REPEAT VIOLATION: Fish bones etc saved for stock getting stored in high concentrate chemical containers in walk in freezer Corrective Action(s): Never use chemical containers for food storage - particularly chemicals that are received in concentrated form Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1) Cleanup required throughout premise. A number of areas were found with clutter and/or food debris. 2) Creme brule cups found in both kitchen and back prep area left with sticky residue. 3) Hole found beside walk in freezer in basement. Corrective Action(s): 1) A deep clean is required of premise. 2) All dishes must be washed, rinsed, and sanitized before night's end. Leaving food debris will attract pests and potentially grow unsafe levels of bacteria that cannot be easily removed. 3) Fill hole to prevent further rodent entry Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometers missing on most refrigeration units. Corrective Action(s): Install accurate thermometers on all of your refrigeration systems. You must check and record your temperatures daily. Temperature logs on site haven't been touched since Oct (last inspection) and no other monitoring has taken place. These logs must also include your dishwasher and your quat sanitizer dispenser. Violation Score: 1

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

Comments

2 compartment sink in use as a chemical dispensing sink, prep sink, and hand wash sink is supplied with liquid soap, paper towels, hot/cold running water Coolers all range between 4-6C. Back room (where meat slicer is stored) operating no lower than 5C. **As noted above, you must have accurate thermometers and daily checks Dishwasher reached 50ppm chlorine residual Chemical dispenser refilled and reached 200ppm Freezers downstairs functional Ice maker clean it bottom portion - upper not checked as screw driver needed Shellfish tags on site in bucket. Oyster shells not getting saved - good. Please see above notes. Follow up inspection 1 week

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: BCUD-AZ9V9S
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: 0.25 hour Specific comments: No trans fats found
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