Fraser Health Authority



INSPECTION REPORT
Health Protection
TGIL-C5SVTQ
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 11, 2021		TIME SPENT
1 hour
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
304 - Premises not free of pests [s. 26(a)]
Observation: Mouse droppings were observed near the dishwashing area and under the prep table near handwash station.
Corrective Action(s): Ensure that facility is maintained in a sanitary condition to prevent pest harbourage and potential food contamination. Remove the mouse droppings from the abovementioned areas. Use 1 part bleach to 9 part water to dampen the droppings prior to removing them. Use proper personal service equipment (PPE) during cleaning and disinfection process.
TO BE CORRECTED BY - August 25, 2021
Violation Score: 3

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

Routine inspection conducted at the kitchen and the following observations were made during the inspection:

Kitchen was not in use at the time of inspection. Previously, the kitchen was used for catering and cooking classes. As per the Person Incharge, now the kitchen is primarily used for offering cooking classes.

Temperature:
- Refrigeration units were present in kitchen and dining area.
- Temperature of stand-up cooler in kitchen noted at 3C.
- Stand-up freezer in kitchen at -18C.
- Prep cooler in kitchen at 6C and was not used for storing any food.
** Ensure that the prep cooler is able to maintain temperature of at least 4C or less prior to storing any cold potentially hazardous food in it.
- Stand-up coolers (x2) in dining area maintained below 4C.
- Hot holding units were not in use at the time of inspection.

Hygiene and Sanitizing:
- Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in front service area.
- QUATS sanitizer bottle was available on site.
** Recommended concentration of QUATS sanitizer for food contact surfaces: 200ppm
- Hot temp dishwashwer was able to reach temperature of ~71C on dish surface.
- 2 compartment sink was also available for dishwashing.
- 2 compartment prep sink was present and maintained in good sanitary condition.
- No build up of grease/dirt observed on vents.

Storage:
- All food items were stored at least 6" off the floor.
- All products were either in original packaging or covered inside coolers.
- Storage area was well-organized.
- Separate room was used for mop sink and storing chemicals.

Pest Management:
- Professional pest control company conducts routine checks.
- Mechanical traps were present throughout the facility.