INSPECTION REPORT Health Protection AJON-CN8UP9

PREMISES NAME Laurel Place Food Service		Tel: (604) 582-6336 Fax: (604) 582-6337
PREMISES ADDRESS 9688 137A St Surrey, BC V3T 4H9		INSPECTION DATE January 19, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Liezel Hippsley		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection: Note: Operator informed that facility will no longer be contracting Ecolab for their sanitation chemicals. Diversey will be the new company. The low temperature dishwasher will be replaced like-for-like. Kitchen: Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. All temperatures met health requirements: - Coolers (2-door upright, walk-in) maintained at or below 4 degrees Celsius (40 degrees Fahrenheit). - Freezers (walk-in, upright) maintained at or below -18 degrees Celsius (0 degrees Fahrenheit). - No hot holding at the time of inspection. Ensure the hot holding units are pre-heated to at least 60 degrees Celsius (140 degrees Fahrenheit) before foods that have been cooked/re-heated to at least 74 degrees Celsius (165 degrees Fahrenheit) are placed into the units. Thermometers present in all cold holding units. Low temperature dishwasher sanitizing with 50 ppm chlorine. 3-compartment sink available for manual warewashing and equipped with hot/cold running water and drain plugs. Concentration of sanitizer at dispenser measured to be within acceptable limits (272 ppm to 700 ppm DDBSA and 704 ppm to 1875 ppm Lactic Acid). General food storage practices good: - All food covered and protected from contamination. - Meats stored on bottom shelves in coolers. - Dry storage room organized. - Bulk foods stored in pest proof containers with lids. All equipment stored in a sanitary condition. No signs of pest activity at the time of inspection. Premises well lit. Operator signature not required due to the COVID-19 Pandemic. Report to be emailed to the Operator.