INSPECTION REPORT Health Protection DSOG-B7LTBA

PREMISES NAME Catering Visions		Tel: (604) 657-8373 Fax:
PREMISES ADDRESS 1 - 13375 115th Ave Surrey, BC V3R 0R8		INSPECTION DATE December 19, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mark Nowak		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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Build up of grease inside the upright cooler in the main kitchen. 2) Build up of grease inside the sandwich prep cooler. Corrective Action(s): Clean the equipment noted above. Correct by: Immediately. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): Broken thermometers inside the prep cooler. Corrective Action(s): Replace with a working thermometer that can accurately measure the ambient temperature of the cooler. Correct by: Today Violation Score: 1

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

Comments

- General sanitation satisfactory. - All handwashing stations (two) supplied with cold/hot running water, soap, and paper towels. - Surface sanitizer available in designated spray bottles at 200ppm QUAT concentration. - Three compartment sink available for manual dishwashing. Sanitizer available at 200ppm QUAT concentration. - High temperature dishwasher achieved 73C at the plate's level during the final rinse cycle. - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection. Recommend an integrated pest control management system for prevention of pests. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - Hot holding units > or = 60C - Thermometers available in all coolers and freezers. - Daily temperature logs must be kept on site and up to date. This will be reviewed during the next routine inspection.