INSPECTION REPORT Health Protection SDHI-CCKV77

PREMISES NAME Hazelmere Lodge Food Service		Tel: Fax:
PREMISES ADDRESS 19475 16th Ave Surrey, BC V3Z 9V2		INSPECTION DATE March 16, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 23, 2022
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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High-temperature dishwasher is not able to reach 71'C final rinse temperature. EHO provided 2-compartment dishwashing method signage to operator during time of inspection. 2-compartment sink available on site with drain plugs and QUATS sanitizer. Corrective Action(s): Wash and sanitize all dishware, equipment and utensils in the 2-compartment sink with 200 ppm QUATS solution. Use test strips to measure sanitizer strength and use the drain plugs to submerge the dishes in the solution. Alternatively, until the dishwaser is repaired, single-use disposable dishware may be used. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature diswasher is not able to reach sanitizing rinse temperature of 71'C at plate surface. After multiple cycles (5+), the dishwasher rinse temperature was measured at maximum of 68'C. Staff attempted to repair the dishwasher during the time of inspection but the rinse temperature did not exceed 68'C. Corrective Action(s): Repair the dishwasher so that the rinse temperature water is able to reach at least 71'C at the plate surface to effectively remove potential pathogens and sanitize dishware after each use. Do not use the dishwasher until verified to be working by the inspector. In the meantime, use the 2-compartment sink for dishwashing and sanitizing or use single-use disposable dishware. Ensure staff is trained on how to measure dishwasher temperature frequently or that dishwasher is professionally maintained frequently to prevent inadequately working equipment. To be corrected by: 1 week Violation Score: 9

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler measured at 4'C - Walk-in freezer measured at -18'C - No-holding on site - Temperature logs are maintained - General sanitation satisfactory - Hand washing station supplied with hot and cold running water, liquid soap and paper towel - QUATS sanitizer measured at 200 ppm QUATS concentration - 2-compartment sink available with drain plugs - Ventilation hood kept in good sanitary condition - No signs of pests during time of inspection - Equipment stored in sanitary manner - Food storage practices are good - all food observed at least 6 inches off the floor and covered - Dry storage area well-kept and organized. Dented cans set aside in designated area to be returned to supplier - FOODSAFE Level 1 trained staff available on site Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.