INSPECTION REPORT Health Protection 248208

PREMISES NAME Rana Catering		Tel: (604) 588-7262 Fax:
PREMISES ADDRESS 110 - 8910 120th St Surrey, BC V3V 4B4		INSPECTION DATE August 19, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 = 0

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not maintained in a sanitary condition. Observation: Dough maker was dirty and had flour debris along the blades. Correction: Operator asked staff to wash and sanitize the dough maker immediately. Ensure the equipment is cleaned thoroughly after use. Rationale: Inadequately sanitized equipment can harbour pathogens and accumulate toxins which can cross contaminate food and cause a foodborne illness. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food not protected from contamination. 1) Observation: A tray of cooked chicken was stacked don top of a box - contacting the undershelf of the shelf above in the walk-in cooler. Correction: Operator voluntarily discarded the piece of chicken that had touched the shelf. In future, ensure food is stored in a safe manner and do not over-stock the shelves. Rationale: Shelves of the cooler are potentially contaminated surfaces that can cross-contaminate food and cause a foodborne illness. Food should not directly contact the shelves at any time during storage. 2)Observation: Scoop was submerged in dry ingredient box. Correction: Operator removed the scoop from the dry ingredients bin at the time of inspection. Ensure scoops are positioned such that the handle does not contact the food or store them outside bins in clean containers. Rationale: Handles of scoops are potentially contaminated surfaces that can cross-contaminate food and cause a foodborne illness. Corrective Action(s): Violation Score:

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

Comments

Comments Temperatures: Preparation cooler: top: 2C bottom: 1C Walk-in cooler: 3C Chest freezer #1: -21C Chest freezer #2: -18C Display cooler (dessert): 1C All coolers had functional thermometers. No hot holding was present at the time of inspection. Sanitation All handwashing sinks were adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. Sanitizer bucket and spray bottle was at 200ppm chlorine residual (bleach solution). Low-temperature dishwasher maintained 100ppm chlorine residual at dish surface after the final rinse cycle. Ventilation hood was in good sanitary condition. Storage Food is stored at least 6" off the floor. Most items were covered in coolers. Pest-proof containers are used for dry ingredients. Raw meat was stored on bottom shelves. Food was being cooled properly in cooling trays inside the cooler. Pest control No signs of recent pest activity noted. Facility is monitored by a professional pest control company. Tin cat was empty (by dry storage). Broken tile near back door had been fixed and hole sealed. Administration Operator is Foodsafe level 1 certified valid until Nov. 5, 2023. Permit is posted. COVID precautions in place. Physical distancing markers on ground, sanitizers available, masks in use.