INSPECTION REPORT Health Protection AHEN-CKEP6T

PREMISES NAME Argyll Lodge		Tel: (604) 581-4174 Fax: (604) 582-6348
PREMISES ADDRESS 14590 106A Ave Surrey, BC V3R 1T4		INSPECTION DATE October 21, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Baljit Kandola		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Raw meat was observed stored in front of a box of apples (ready-to-eat food) on the same level of the double-door cooler. 2. Shell eggs were stored on a higher shelving unit that ready-to-eat food in the double-door cooler. 3. Prepackaged frozen bread was observed stored in the same chest freezer as prepackaged raw turkey. Corrective Action(s): Ready-to-eat food products appeared free of signs of contamination from the meat juices. Ensure ready-to-eat food is stored on higher shelving units than raw meat to protect it from any potential contamination since it does not undergo a further cook step to destroy any potential harmful bacteria. . Staff member re-organized the double-door cooler to re-arrange the shell eggs and the raw meat on lower shelving units than ready-to-eat products in the double-door cooler. Staff re-located the prepackaged bread into the upright freezer designated for bread storage. Violation Score: 15

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

Comments

Handwashing station (at the double-sink) was supplied with liquid soap, hot and cold running water, and single-use paper towels. Double-door cooler and second cooler in the kitchen were at or below 4 degrees C and were equipped with thermometers. Freezer temperatures (for freezer in the kitchen, three chest freezers downstairs, and upright freezer downstairs) were satisfactory. Refrigeration temperature log was in place. Cooking temperatures to at least 74 degrees C (165 degrees F) internal temperature were reviewed. Sandwiches were being prepared at the time of inspection. No hot-holding was being conducted at the time of inspection. Two manual probe thermometers were available. Dry food products were covered in storage areas. Dishwasher final rinse temperature was at or above 71 degrees C (measured at 75.3 degrees C) at the plate level. 100 ppm chlorine sanitizer was available in a sanitizer pail with a wiping cloth. No signs of recent pest activity were evident in the kitchen and downstairs dry storage area at the time of inspection. Staff member with valid FOODSAFE Level 1 course training (expiration date: June 28, 2023) was present on shift. 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.