INSPECTION REPORT Health Protection SDHI-CZQS43

PREMISES NAME PICS - Assisted Living Food Service		Tel: (604) 596-0052 Fax: (604) 596-7217
PREMISES ADDRESS 12075 75A Ave Surrey, BC V3W 1N3		INSPECTION DATE January 22, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Inderjeet Hunal		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

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked rice in hot-holding unit measured at internal temperature of 54'C with probe thermometer. Staff stated the rice was cooked less than 1 hour ago. Hot-holding unit was turned up during inspection. Corrective Action(s): All cooked hot-held potentially hazardous foods must be stored at or above 60'C to prevent time-temperature abuse. Inadequate hot-holding temperature could lead to bacterial growth and/or toxin production which could lead to foodborne illness. Monitor hot-holding temperature with probe thermometer and discard any potentially hazardous foods which are in the danger zone (4-60'C) for 2 hours or more. 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 Observations: - Walk-in cooler at 4'C - Walk-in freezer at -19'C - Temperature logs are maintained on site - All food observed stored at least 6 inches off the floor and covered - Raw meat stored away from ready to eat foods - Dry foods observed stored in pest proof containers - General sanitation is excellent during inspection - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 75'C at plate surface (above minimum required final rinse temperature of 71'C) - QUATs sanitizer in pail (X1) measured at 200 ppm QUATs concentration - Ice machine observed in good sanitary condition with scoop placed outside - Ventilation canopy observed in good sanitary condition - Equipment observed in good working and sanitary condition - No signs of pest activity during inspection - Mechanical traps observed in place - FOODSAFE Level 1 trained staff available on site - Staff observed wearing hair nets - Staff washroom observed in good sanitary condition Notes: - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.