INSPECTION REPORT Health Protection SDHI-CAJUB6

PREMISES NAME Sage Dining Services		Tel: (604) 542-2329 Fax: (604) 535-3676
PREMISES ADDRESS 2656 160th St Surrey, BC V3S 0B7		INSPECTION DATE January 10, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gary Riemer		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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer measured at 170ppm DDBSA and 452ppm lactic acid with available test strips during time of inspection. Operator prepared fresh solution directly from the sanitizer stock bottle into the spray bottle (by mixing 1/4 teaspoon with 1L of water). Solution measured at 272-700ppm DDBSA and 704-1875ppm lactic acid during time of inspection. Operator replaced all sanitizer in buckets and spray bottles with the new solution. Corrective Action(s): Check sanitizer with the test strip more frequently (as per approved sanitation plan) to ensure the sanitizer is at 272-700ppm and 704-1875ppm lactic acid at all times to effectively sanitize and kill potential pathogens on food contact surfaces, equipment and utensils. Prepare the solution with the stock bottle until the dispenser is able to dispense the correct sanitizer strength. Operator to contact maintenance to repair the nozzle. Email a copy of the maintenance report once maintenance is completed. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection Conducted *NOTE: all catered food is delivered to classrooms or take-out due to COVID-19 pandemic Observations: 1. Temperatures: - Walk-in cooler at 0'C - 2-door stainless steel freezer #1 closest to entrance at -18'C - 2-door stainless steel freezer #2 at -19'C - Under-counter cooler at 4'C - Display cooler in service area at 3'C - No hot-holding of foods during inspection 2. Sanitation: - General sanitation of premises satisfactory - Hand washing stations supplied with hot and cold running water, liquid soap, and paper towel - High-temperature dishwasher reached 73.9'C at plate surface (above minimum required final rinse temperature of 71'C) - No signs of pests during time of inspection - Pest control company contracted to complete monthly inspections *NOTE: sanitizer in use for food contact surfaces is DDBSA + lactic acid (not QUATS). Required concentration (as per manufacturer label is 272-700 DDSBA and 704-1875 lactic acid) 3. Storage: - All foods observed protected from contamination - All foods stored at least 6 inches off the floor and covered - Ready-to-eat foods stored away from raw meats - Pest-proof containers in use for all dry storage ingredients - Chemicals stored away from food - Equipment and utensils stored in a sanitary manner 4. Administration: - Operating permit visible during time of inspection Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.