INSPECTION REPORT Health Protection JMAA-B5DSFN

PREMISES NAME Sodexo Food Services - Surrey Campus		Tel: (604) 599-2100 Fax:
PREMISES ADDRESS 12666 72nd Ave Surrey, BC V3W 2M8		INSPECTION DATE October 9, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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 = 6

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken strips in hot-holding chafing dish at approximately 45C. Corrective Action(s): Chicken strips were reheated and hot-held at 60C. Ensure that chicken strips are kept at 60C or greater during hot-holding to prevent the growth of bacteria that could cause foodborne illness. Any potentially hazardous foods that fall below 60C must be reheated back to 74C for 15s, then hot-held at 60C. Discard any food products that are at less than 60C for over 2 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: General manager and head chef have FoodSafe 1, but it has now expired. Corrective Action(s): Enroll in a FoodSafe 1 course and email proof of registration to EHO. After the course is complete and certification is obtained, email certificate to EHO. Date to be corrected by: (Enrolment - Oct 12, 2018; Completion; Nov 12, 2018) Violation Score: 1

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

Comments

Routine inspection conducted. Facility is generally in excellent sanitary condition and is well-lit throughout all food processing and storage areas. The following observations were made: A. MAIN KITCHEN 1. Temperatures - Walk-in cooler at 3C - Walk-in freezer at -18C or below - Prep coolers at 4C. NOTE: Chicken strips inside prep cooler was at 20C at time of inspection - operator states that it is "half-cooked" for quicker preparation during busy hours. While the chicken strips were made recently and cooled immediately, it is a better practice to fully cook chicken strips to avoid the possibility of temperature abuse - Undercounter coolers at 4C or less - Thermometer units are available in all cooling units - Temperature logs for cooling, hot-holding, and cold-holding are available and up-to-date 2. Hygiene and Sanitizing - Hand wash stations all stocked with hot/cold running water, liquid soap, and single-use paper towels - High-temperature conveyor-style dishwasher sanitizes at a final rinse cycle of 77C (Min: 71C) - Each food preparation area is stocked with designated sanitizing pails containing 200 ppm quaternary ammonium compound (quats) - Sanitizer dispenser inside janitorial room releases 200 ppm quats - Facility has test strips available, sanitizer log is maintained daily and up-to-date at time of inspection 3. Storage - Kitchen has designated storage area for cleaned and sanitized utensils, knives, ladles, tongs, and small kitchen implements. All items inspected were in good sanitary condition - Dry storage area is well organized - All items are stored at least 6" off the floor - Raw beef is stored separately from cooked items inside prep cooler - Bulk food products (e.g. flour) stored inside containers with tight-fitted lids - Janitorial Area: Mop sink and chemicals are securely stored in janitorial room, away from any food products - good NOTE: A scoop was observed inside the flour container, with the handle clearly soiled. Reminder to keep scoops either outside the container or have handles protruding outwards. 4. Administrative - Main chef has FoodSafe 1 - Permit posted and up-to-date 5. Pest Control - No evidence of recent pest activity at time of inspection - Professional pest control company conducts routine audits B. BAR / COFFEE AREA 1. Temperatures (Max: 4C for coolers) - Undercounter cooler at 3C - Beverage coolers at approximately 4C - Display self-serve sandwich cooler at 3C - Coolers equipped with accurate thermometers 2. Storage - Area generally maintained in good sanitary condition, including flooring and inside storage cabinets - Coffee machine drains and nozzles are free of accumulating grime / debris - Hand wash station adequately stocked C. SERVERY 1. Temperatures - Chafing dish was approximately 45C at time of inspection. Chicken strips and hot-held items inside the chafing dish at 45C* This was corrected to 60C during inspection (see violation code above) - Undercounter sandwich prep cooler and cooling wells at 4C - Panini cooler at 4C 2. Hygiene and Sanitizing - Panini press in good sanitary condition. NOTE: If generating any significant amount of grease-laden vapours, you may need to consult the fire department on an appropriate ventilation system / changing location of the panini press - Sanitizing pail contains 200 ppm quats - Cutting board and knife well maintained

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B5DSFN
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments: No items audited, including ranches and dressings, contain any sources of artificial trans fat. All supplies obtained from GFS.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment