INSPECTION REPORT Health Protection YTAN-BJZUWC

PREMISES NAME Saba Foods		Tel: (604) 358-0566 Fax:
PREMISES ADDRESS 105 - 12889 84th Ave Surrey, BC V3W 0K5		INSPECTION DATE December 19, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Alwaleed Ogbah		NEXT INSPECTION DATE December 23, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine residual detected at the dish surface after dishwasher's rinse cycle. Corrective Action(s): All dishes to be manually re-washed, rinsed, and sanitized in three-compartment sink. Note: Not many dine-in customers for reusable dishes - operation is mostly catering services at this time. Use 100 - 200 ppm chlorine solution or 200 ppm Quat solution for sanitizing dishes. **Ensure to use test strips to monitor dishwasher concentration daily! Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher was not dispensing sanitizer. 0 ppm chlorine residual detected at the dish surface after the rinse cycle. Corrective Action(s): Operator called dishwasher service technician at time of inspection. Service scheduled for this evening. All dishes to be manually washed, rinsed, and sanitized in the three-compartment sink in the meantime, until dishwasher is capable of properly sanitizing dishes. Correct by: Immediately Violation Score: 9

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

Comments

- Operator has now taken over entire facility - no longer sharing space. Operator plans to renovate the back storage area and to change equipment/layout in main kitchen area. Ensure to submit three hard copies of floor plans for health approval prior to making any changes. - Hand washing sink was properly supplied with hot and cold running water, liquid soap, and paper towels - Quats sanitizer solution available at 200 ppm in spray bottle. Manually mixed. Operator has test strips. - Food prep sinks, three-compartment sink, and mop sink maintained in sanitary conditions - Prep cooler and walk-in cooler were measured at 4C or colder - Walk-in freezer measured at -22C - Accurate thermometers available for use. - No food was being hot-held at time of inspection, however steam table is normally in use. Ensure food is hot-held at a minimum of 60C. - Food storage practices satisfactory. Equipment maintained in sanitary conditions. - General sanitation was satisfactory at time of inspection - Operator will be hiring a new pest control company. Ensure pest control services are being provided once a month to start with. If pest problems arise in the future, services to be increased to bi-weekly services. **All unused equipment in back storage area to be removed from facility within one month.