INSPECTION REPORT Health Protection AHEN-CLLTQU

PREMISES NAME Four Seasons		Tel: (604) 354-9838 Fax:
PREMISES ADDRESS 14351 104th Ave Surrey, BC V3T 1Y1		INSPECTION DATE November 28, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mizuho Wakaba		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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit to operate issued by Fraser Health was not posted in a conspicuous location. Decals were observed to be affixed to the business license. Corrective Action(s): Ensure your permit to operate (with the current decal affixed to it) issued by Fraser Health is posted in a conspicuous location of the food service establishment; Correct within 2 months. . Copy of health operating permit replacement form was provided again in case you are unable to find your permit to operate (refer to the health operating permit replacement form for details). Violation Score: 1

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

Comments

Handsink was supplied with liquid soap, hot and cold running water, and single-use paper towels. Refrigeration units were at or below 4 degrees C: -Under-the-counter cooler in the front service area was at 2.9 degrees C. -Second under-the-counter cooler was at 1.3 degrees C. -Beverage cooler was at 4 degrees C. Under-the-counter freezer was at or below -18 degrees C (measured at -18.5 degrees C). Refrigeration units were equipped with thermometers. Milk was being cooled in an ice water bath setup in the 2-compartment sink during the inspection. Milk undergoing the cooling process was within the proper time-temperature controls. Cooling time-temperatures were reviewed: To cool milk rapidly from 60 to 20 degrees C within 2 hours maximum and 20 to 4 degrees C within 4 hours maximum. Hot-held tofu was at or above 60 degrees C. Ice machine was in a clean condition and the scoop was stored separately. Food storage areas were clean and organized. 2-compartment sink was operational and equipped with two sink plugs. Single-service utensils only. 100 ppm chlorine sanitizer was available in a sanitizer pail with wiping cloths. No signs of recent pest activity were evident at the time of inspection. Staff on shift had valid FOODSAFE Level 1 equivalent course training (BASICS.fst 4th Edition Food Safety Certification, TrainCan, Expiration date: April 5, 2026). Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the district Environmental Health Officer.