INSPECTION REPORT Health Protection DSOG-BD2NWL

PREMISES NAME Serious Soups		Tel: (778) 833-4131 Fax:
PREMISES ADDRESS 10281 128th St Surrey, BC V3T 2Z2		INSPECTION DATE June 11, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Stephen S. Martin		NEXT INSPECTION DATE June 25, 2019
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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken stored at 10C inside the upright cooler nearest to the front handwashing station. Corrective Action(s): Store the chicken inside the walk in cooler or other coolers maintaining < or = 4C. 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: 1) The upright cooler nearest to the front handwashing station was measured at 10C. There was significant build up of ice. 2) There is a leak at the front handwashing station and there is no hot water supply at this station. 3) There is a water leak inside the walk in cooler. There was a bucket collecting the water at the time of the inspection. Corrective Action(s): 1) Begin a defrost cycle and ensure that the cooler maintains < or = 4C. Do not store any cold potentially hazardous food items inside the cooler in the meantime. 2) Fix the leak. All handwashing stations must be supplied with hot water. Use the back handwashing station in the meantime. 3) Fix the leak inside the walk in cooler. There must be no pooling of water inside the cooler. Correct by: Two weeks. 2) There Violation Score: 9

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

Comments

- General sanitation satisfactory. - Handwashing station (back) supplied with cold/hot running water, soap, and paper towels. - Surface sanitizer available in buckets with presoaked wiping cloths at 100ppm bleach concentration. - Low temperature dishwasher dispensed 100ppm chlorine sanitizer at the plate's level. - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm (6inches) off the floor. This will be checked during the next routine inspection. - The operator implements own pest control management system. The operator stated that more UV lights and sticky traps will be installed. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - Thermometers available inside all refrigeration units.