INSPECTION REPORT Health Protection MBEK-CWGQSU

PREMISES NAME Parkland Food Market		Tel: (604) 590-4815 Fax: (604) 590-4715
PREMISES ADDRESS 8270 144th St Surrey, BC V3W 5T5		INSPECTION DATE October 10, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Paramjit Ghotra		NEXT INSPECTION DATE 6 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 = 8

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed handling cash then handling tongs and food containers without proper hand washing in between. Staff observed cleaning, then rinsing hands with water only before resuming food preparation activities. Corrective Action(s): Staff directed to properly wash hands (using warm running water and liquid soap, and drying with paper towel). Reminder to turn off taps with paper towel to avoid recontaminating hands. Tongs were washed, rinsed, and sanitized. Ensure all staff understand and follow proper hand washing procedures to avoid potential contamination of food and food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Tomato sauce stored in open tin cans. Can lid pressed down to cover sauce. Corrective Action(s): Ensure that contents of cans are transferred to appropriate food grade containers with lids if storing the contents. Food should not be stored in the open can as the cans may potentially rust over time once opened (e.g. cut portion of lid). Cans discarded. Violation Score: 3

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

Comments

Routine health inspection. Coolers at 4 degrees C or less. Freezers at -18 degrees C or less. Hot holding at 60 degrees C or more. Thermometers available for units. At least one probe thermometer is available on site for internal food temperature checks. Temperature logs available. Hand sinks are accessible and supplied with hot and cold running water, liquid soap, and paper towels. Three compartment sink is supplied with hot and cold running water. Sink was set up for manual warewashing during inspection (100 to 200 ppm chlorine in third compartment). Wiping cloths stored in bleach water sanitizer at 200 ppm chlorine. Discussed frequency and methods of equipment cleaning. Powdered sanitizer product used for equipment interior cleaning (e.g. slushie and ice cream machines). Ice machine scoop stored in designated area outside of machine. No signs of recent pest activity. Dry food product (e.g. sugar, coffee) stored in rigid containers with lids. Pest control program in place.