INSPECTION REPORT Health Protection DWAG-C6MQ7T

PREMISES NAME Pick & Chews		Tel: (604) 535-9956 Fax:
PREMISES ADDRESS 143 - 1711 152nd St Surrey, BC V4A 4N3		INSPECTION DATE September 7, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Chen Chin Chi (Maria)		NEXT INSPECTION DATE September 08, 2021
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 = 25

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Containers of cut vegetables were stored at room temperature near the grill and food prep table. Internal food temperature measured at 21C. Corrective Action(s): Move the containers of cut vegetables into a functioning cooler. Cut and cooked vegetables are potentially hazardous food the must be stored at 4C or less. Alternatively, operator may leave the containers in iced bath. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. Bar soap being use at the front hand washing station. 2. Hand washing stations for front and back kitchen were clogged. Corrective Action(s): 1. Discontinue the use of bar soap and replace with a bottle of liquid hand soap. Remove the bar soap from the facility. 2. Unclog both hand washing stations to facilitate proper hand washing. Correct by: today. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Operator observed to be using hand sanitizer instead of hand washing. Corrective Action(s): Using hand sanitizer does not substitute the hand washing. Operator must properly wash hands at adequate frequency. Using hand sanitizer can not properly clean soiled hands. 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: - Coolers (stand-up, beverage, bar) maintained at 4C or less. - Stand-up and chest freezer maintained at -18C or less. -,Miso soup hot held above 60C. - 100 ppm bleach sanitizer available in spray bottle and bucket. - 3 compartment sink set up for manual dishwashing. - Temperature records maintained and available for review. - No pest activities observed at the time of inspection. Note: Front self serving unit and sushi bar cooler not in use at the time. *Signature not required due to Covid19 Pandemic.