INSPECTION REPORT Health Protection JMAA-B26RES

PREMISES NAME Civic Hotel - Catering Kitchen 2nd Floor		Tel: (604) 218-3659 Fax:
PREMISES ADDRESS 13483 103rd Ave Surrey, BC V3T 1R7		INSPECTION DATE June 28, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Peter Yip		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Gears of can opener contain a moderate amount of food grime and residue. Corrective Action(s): Can opener was cleaned and sanitized at time of inspection. Ensure that the can opener is properly cleaned and sanitized after each use. Violation Score: 5

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

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

Comments

Routine inspection conducted. Kitchen space, ballroom is maintained in excellent sanitary condition. The following observations were made: 1. Temperatures (Max: 4C/40F for coolers, -18C/0F for freezers; 60C/140F for hot-holders) - All temperatures meet health requirements: - Walk-in cooler #1 and #2 both at 2C - Walk-in closet freezer at -18C - Stand-up dairy and juice cooler at 3C - Cooling units equipped with accurate thermometers - No hot-holding conducted on-site at time of inspection - HACCP logs include the following: temperature logs, cooling logs, and reheating logs. All cooling logs observed for this week were compliant with cooling curve requirements (60C to 20C in 2 hours; 20C to 4C in 4 hours) 2. Hygiene and Sanitizing - High-temperature dishwasher sanitizes at final rinse cycle of 75C at the plate (Min: 71C). Dishwasher logs are complete and up-to-date - Quaternary ammonium compound sanitizing pail and labelled spray bottle contain approximately 200 ppm quats - Utensils, ladles, cutting board, knives, ventilation slats, and ice machine all maintained or stored in sanitary condition. Ice scoop stored in a container above the ice machine - All work surfaces and shelving are well maintained according to cleaning schedule 3. Storage - Staff demonstrate excellent knowledge of proper storage practices - All food items are stored at least 6" off the floor - Dry storage goods securely stored inside food bins - scoops are suspended above the ingredients - Opened ingredients or prepared food items stored inside food-grade containers with tight-fitting lids, labelled based on date of preparation - Chemical storage area is secured. All chemicals are stored inside a janitorial room. Mop sink is inside an enclosed cabinet inside the janitorial room 4. Administrative - Corporate executive chef has FoodSafe 1 and 2 5. Pest Control - No signs of recent pest activity observed at time of inspection NOTE: Upstairs patio area still under construction. Please contact the health inspector once it is ready for operation.