INSPECTION REPORT Health Protection AJON-CKTR7X

PREMISES NAME Nichol Place		Tel: Fax:
PREMISES ADDRESS 8048 140th St Surrey, BC V3W 5K7		INSPECTION DATE November 3, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Slinder Balaggan		NEXT INSPECTION DATE 5 Months
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ceiling panels above walk-in cooler and walk-in freezer have accumulation of dust. Corrective Action(s): Clean ceiling panels above walk-in cooler and walk-in freezer to prevent dust from falling into food being prepared below. To be corrected by November 10, 2022. Violation Score: 3

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

Comments

Routine Inspection: Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. Temperature of walk-in cooler = 2.2 degrees Celsius. Temperature of walk-in freezer = -18.1 degrees Celsius. Hot holding units not in use at the time of inspection. Ensure unit is preheated to at least 60 degrees Celsius before foods that have been cooked/reheated to at least 74 degrees Celsius are placed into the unit. High temperature dishwasher sanitizing with 71 degrees Celsius at dish level after the final rinse cycle. 3-compartment sink available for manual warewashing. Drain plugs and hot/cold running water available. Concentration of chlorine (bleach) sanitizer in bucket = 200 ppm. Concentration of QUATs sanitizer in spray bottle = 200 ppm. 2-compartment prep sink available with hot/cold running water. All equipment and food stored in a sanitary manner. Foods are covered and protected from contamination. Dry storage organized. Ventilation canopy maintained in a sanitary condition. General cleanliness of equipment, cookline, and food contact surfaces excellent. No signs of pest activity at the time of inspection. Premises well lit. Operator signature not required due to the COVID-19 Pandemic.