INSPECTION REPORT Health Protection YTAN-AXHPQB

PREMISES NAME Parkland Food Market		Tel: (604) 590-4815 Fax: (604) 590-4715
PREMISES ADDRESS 8270 144th St Surrey, BC V3W 5T5		INSPECTION DATE April 4, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Paramjit Ghotra		NEXT INSPECTION DATE April 12, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 31

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Marinade for raw chicken was held out at room temperature and measured to be at 14C. 2) Milk, sauces, and frappuccino mixture held in prep cooler under cash register were measured to be at 8C. 3) Milk and creamer for customer coffee station was held out at room temperature Corrective Action(s): 1) Marinade discarded at time of inspection. Ensure marinade is kept in cooler at or below 4C after each use. 2) Milk and frappuccino mixture discarded at time of inspection. Sauces moved to a working cooler. 3) Milk and creamer discarded at time of inspection. Ensure to keep in cooler at 4C or colder at all times. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fried chicken held in hot holding case was measured to be at 45C. Corrective Action(s): Chicken was prepared an hour ago and is expected to sell out within the next hour for lunch rush. Operator adjusted hot holding unit temperature at time of inspection. Chicken is cooked in fryer using a pre-set timer; freshly cooked chicken was measured to be at 76C at time of inspection. Ensure to move cooked chicken to hot holding case immediately after frying. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Food in prep coolers were uncovered 2) Raw chicken in freezer was stored above pizza and frozen juice mixes 3) Cleaning agents/chemicals were stored with food items in back storage area Corrective Action(s): 1) Ensure all food items are properly covered to protecrt from contamination 2) Always store raw food below ready-to-eat food 3) Store all chemicals away from food and food related items, such as on a different shelf or on the lowest shelf. Correct by: Today Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: 1) Ants observed on floor in back pizza dough prep area. 2) Rodent droppings observed on lowest shelves of storage areas in back Corrective Action(s): 1) Contact a professional pest control company 2) Clean and sanitize all areas affected with rodent droppings. Correct by: 1 week Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1) Back door by ice machine was open at time of inspection 2) Hole under handwashing sink in pizza dough prep area needs to be sealed Corrective Action(s): 1) Always keep doors closed to prevent pests from entering. Corrected at time of inspection 2) Seal hole to prevent possible pest entry Correct by: 1 week Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Back area requires cleaning and reorganization. Corrective Action(s): - All items must be stored off the floor to allow for better cleaning. - Rodent droppings need to be removed - Pizza dough prep tables and equipment require cleaning Correct by: 1 week Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler under cash register was measured to be at 8C. Corrective Action(s): - Have cooler repaired so that it is capable of maintaining temperatures at 4C or colder. - Do not store any food in this cooler until it is repaired. Correct by: 1 week Violation Score: 3

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

Comments

**Ensure not to line shelves or surfaces with tin foil/saran wrap/cardboard, as these materials cannot be properly cleaned and sanitized. - Hand sinks were supplied with hot and cold running water, liquid soap, and paper towels - Bleach sanitizer solution was available at 200 ppm. Wiping cloths were stored in solution - good. - Beverage machines and ice cream machine maintained in sanitary conditions - All other coolers were measured to be at or below 4C - All freezers were measured to be at or below -18C - All other hot held items were held at 60C or hotter - Ice machine not in use **A follow-up inspection will occur in a week. Ensure to correct all violations noted above, namely: - Reorganization and cleaning of back storage area - Removal of all rodent droppings, replacement of traps (contact pest control company), address ant issue, seal all possible pest entry points - Repair prep cooler - Cover all food - Reorganize walk-in cooler and walk-in freezer