INSPECTION REPORT Health Protection TGIL-CF7MLZ

PREMISES NAME Volken's Market and Furniture - Commissary		Tel: (604) 594-1700 Fax: (604) 507-7034
PREMISES ADDRESS 6899 King George Blvd Surrey, BC V3W 5A1		INSPECTION DATE June 7, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: *REPEATED VIOLATION* Rodent droppings observed in the following areas: 1. In the corner near high temp mechanical dishwasher 2. Under 2 compartment dishwashing sink 3. Behind cooking line and along the walls Corrective Action(s): Remove the mouse droppings and disinfect the area with 1 part bleach to 9 part water solution. Use proper PPE during cleaning. Speak with your pest control company to implement adequate control measures. TO BE CORRECTED BY - August 1, 2022 Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler was measured at an ambient temperature of 7C. No potentially hazardous food intended for public consumption was stored in cooler. Corrective Action(s): Ensure that the prep cooler is serviced and able to maintain a temperature of at least 4C or less prior to storing any cold potentially hazardous food in it. Violation Score: 3

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

Comments

Routine inspection conducted. The commissary kitchen was not operating at the time of inspection. Observations made: - Temperature of stand up freezer at -15C - Temperature of stand up cooler at 3C - In the dining area, one refrigeration unit has been removed off site and other was turned off. - Handwash station had adequate supply of hot and cold running water, liquid soap an d single use paper towels. - 2 compartment dishwashing sink and 2 compartment prep sink available. - High temp mechanical dishwasher reached 71C at dish surface during rinse cycle. - Prep tables were maintained in good sanitary condition. - Mechanical traps were observed along the walls.