INSPECTION REPORT Health Protection AHEN-CPVULE

PREMISES NAME Scott's Landing		Tel: (778) 395-5675 Fax:
PREMISES ADDRESS 2 - 14877 108th Ave Surrey, BC V3T 2W6		INSPECTION DATE March 13, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bryan Scott		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Handsinks (near the food preparation area of the kitchen and in the customer washroom) were supplied with liquid soap, hot and cold running water, and single-use paper towels. Food handlers were observed washing their hands upon returning from a break. Prep. cooler (upper and lower components) were at or below 4 degrees C. Upright cooler and beverage coolers were at or below 4 degrees C. Upright freezer was at or below -18 degrees C. Refrigeration units were equipped with thermometers. Raw meat was stored on the lowest shelving unit separately from ready-to-eat food in the upright cooler. Hot-held soup and gravy were at or above 60 degrees C. Overhead sprayer was operational at the rinse sink before the dishwasher. Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm (measured at 100 ppm) at the plate level. Operator informed the dishwasher had been re-serviced about a week ago as part of routine servicing. 200 ppm Quaternary ammonium compounds sanitizer was available in the spray bottles. Contact time of 60 seconds followed by a potable water rinse was reviewed in accordance with the manufacturer's label directions. 2-compartment sink was in use as a prep. sink. Sink plugs were available. Ventilation hood panels were in a clean condition. Shatter-resistant light covers were in place above the cook line. No signs of pest activity were evident at the time of inspection. Operator on shift had valid FOODSAFE Level 1 course equivalent training (Probe it Food Safety Course, expiration date: June 23, 2026). Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, feel free to contact the district Environmental Health Officer.