INSPECTION REPORT Health Protection CPAK-ANZSUN

PREMISES NAME Honeybee Centre - Kitchen		Tel: (604) 575-2337 Fax: (604) 575-2338
PREMISES ADDRESS 7480 176th St Surrey, BC V3S 7B1		INSPECTION DATE July 6, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) John Gibeau		NEXT INSPECTION DATE July 21, 2017
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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Stand up freezer at the back requires a repair. Ambient air temperature at this time ~3.8'C. Mostly baked foods and a bag of cooked chicken breast stored in the unit. Corrective Action(s): Ensure the unit is operating at or below 4'C. Otherwise, no potentially hazardous food (i.e. cooked chicken breast) should be stored in the unit until repaired. Contact the health inspector once the freezer is repaired. Violation Score: 1

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

Comments

Routine inspection conducted: -Handwash station adequately supplied. -Refrigeration temperatures satisfactory. Soups on stove had internal temperature >60'C NOTE: Left over food placed in the corner to be discarded. Inspection conducted towards the end of lunch shift. ->100ppm chlorine solution prepare in a bucket to hold wiping cloths and in use. -Low temperature dishwasher achieved >50ppm chlorine at the plate level after final rinse. -No evidence of pest activity observed at this time. -General food storage practice satisfactory. -General sanitation level of the facility satisfactory at this time. Improvement observed from last inspections. NOTE: Discussed all utensils/cups used at the front coffee bar are washed/sanitized at this kitchen. Ensure this does not overlap facility's operation hours. Please contact the health inspector for any questions or concerns.