INSPECTION REPORT Health Protection JMAA-B42VAZ

PREMISES NAME Price Pro - Commissary		Tel: (604) 594-1700 Fax: (604) 507-7034
PREMISES ADDRESS 6899 King George Blvd Surrey, BC V3W 5A1		INSPECTION DATE August 27, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 31, 2018
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 = 8

Critical Hazards: Total Number: 1

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Legume stored in produce prep cooler is mouldy. Corrective Action(s): Legume discarded at time of inspection. Ensure that any foods stored inside coolers are in good condition and free of mould and contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Vegetables left out directly inside the shelving of the prep cooler. Prep cooler is highly disorganized. Corrective Action(s): Place vegetables inside food-grade containers to avoid potential contamination, and re-organize shelving so that vegetables do not crowd in the cooler. Date to be corrected by: Thursday, August 30th Violation Score: 3

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

Comments

Routine inspection conducted. EHO was informed that the upstairs kitchen currently prepares food products for the snack bar. This proposal has not been provided yet to the health authority. Email proposal to the EHO at jeffrey.ma@fraserhealth.ca regarding what will be distributed downstairs, as well as the associated food safety and sanitation plans. Facility not in operation at time of inspection. 1. Temperatures - Stand-up freezer at -18C - Stand-up cooler at 2C - Prep cooler at 3C - Cooling units equipped with accurate thermometers 2. Hygiene and Sanitizing - Handwash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - High temperature dishwasher sanitizes at a final rinse cycle of 83C (Min: 71C) - Ensure that a sanitizing pail / spray bottle is present during work (e.g. "Sani-Stuff" or a 200 ppm bleach solution) - Ladles, knives, spatulas, and utensils are generally maintained in good sanitary condition 3. Storage - Dry storage goods are securely stored inside food-grade containers with tight-fitting lids - Flow of dishware in dishpit satisfactory. Clean dishes stored on other side of soiled dishware 4. The following requires your attention: - There is some residue that is starting to accumulate under the cook line. Reminder to thoroughly mop at the end of the day - A small number of flies are present near the dishpit. Consider adding a UV fly trap to control and monitor for fly activity *NOTE: Please email proposal as discussed to jeffrey.ma@fraserhealth.ca.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B42VAZ
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: 0.25 hour Specific comments: Food items audited: Extra virgin olive oil, honey garlic sauce, and beef concentrate. No items contain trans fat. All items are consistent with BC Trans Fats Requirements.
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