INSPECTION REPORT Health Protection ABRR-CJ9NNL

PREMISES NAME Fleetwood Villa Food Service		Tel: (604) 590-2889 Fax: (604) 590-2887
PREMISES ADDRESS 16028 83rd Ave Surrey, BC V3S 8M2		INSPECTION DATE September 13, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tammy Morison		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 = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer bottles were filled with some cleaner solution and food contact surface sanitizer was not available at the time of inspection Corrective Action(s): All sanitizer bottles were emptied and filled with quats sanitizer solution from the dispenser. Concentration was measured at 200ppm Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in prep area near walkin cooler was blocked with empty cardboard boxes and handsink was not easily accessible Corrective Action(s): Remove all boxes from the front of handsink and ensure that the access to handwash station is not blocked. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Surface cleaner was filled in all sanitizer solution bottles in the main kitchen Corrective Action(s): Label correctly all the bottles with the solution that is filled inside to avoid potential chemical contamination Violation Score: 3

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

Comments

Routine inspection conducted and following are the observations: - Handsinks in main kitchen are supplied with liquid soap, hot and cold running water, and paper towels. - Walk-in-cooler is measured at less than 4C - Walk-in-freezer measured at less than -18C - Thermometers are available in all cooler and freezer. Adequate temperature records are maintained - High temperature dishwasher is mesaured at 71C during final rinse cycle at dish level - Food contact surface sanitizer is available at three compartment sink and is measured at 200ppm quats solution. Test strips are available to check the concentration. - No signs of recent pest activity were evident at the time of inspection. - Food storage practices satisfactory in dry storage and walk-in cooler and freezer - Staff on site has valid FOODSAFE level 1 certification - General sanitation is satisfactory NOTE: Operator signature not required due to COVID 19