INSPECTION REPORT Health Protection AHEN-BMEQRR

PREMISES NAME Surrey Memorial Hospital Food Service		Tel: (604) 585-5611 Fax: (604) 585-5533
PREMISES ADDRESS 13750 96th Ave Surrey, BC V3V 1Z2		INSPECTION DATE March 5, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 09, 2020
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food was stored above 4 degrees C in walk-in-cooler #5 for less than 2 hours. Corrective Action(s): Cold potentially hazardous food products were moved into another walk-in-cooler during the inspection. 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: Walk-in-cooler #5 was at 8.4 degrees C at 11:50 AM and was above 4 degrees C for approximately one hour throughout the isnpection. It was unclear if the fridge was on a defrost cycle or not. Several meal carts were taken out of this fridge during the inspection for which the door was left open for sometime as well. Thermometer inside this fridge was in good working order. Corrective Action(s): Do not place any cold potentially hazardous food inside this cooler until it is maintained at or below 4 degrees C; Effective immediately. If the walk-in-cooler does not return to a temperature at or below 4 degrees C, make the necessary repairs to maintain it at or below 4 degrees C. Contact the district Environmental Health Officer for a follow up inspection once the walk-in-cooler is at or below 4 degrees C. Violation Score: 3

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Refrigeration units were at or below 4 degrees C and were equipped with thermometers. Freezers were at or below -18 degrees C. Cooled food (rice, pasta, and meat products) in a walk-in-cooler were at or below 4 degrees C. Food products were covered and stored off the floor. Frozen food was being thawed inside a walk-in-cooler at or below 4 degrees C. 200 ppm QUATS sanitizer was available in the spray bottles and from the dispenser. No signs of recent pest activity was present at the time of inspection. Temperature records were being maintained. Prep. sinks and ware-washing sinks were supplied with hot and cold running water. Pot wash dishwasher had a final rinse temperature of 75 degrees C (71 degrees C or hotter) at the plate level. Dishwasher for service trays had a final rinse temperature of 71 degrees C or hotter at the plate level. Dishwasher for plates and cutlery had a final rinse temperature of 71 degrees C or hotter (73 degrees C) at the plate level. Cutlery is then placed into the second pot wash dishwasher. Temperature gauges for the wash and final rinse for the three dishwashers were in good working order. Previously broken floor tiles were sealed. Ice machine was in a clean condition and the scoop was stored separately. Food and Nutrition Services Manager had a valid FOODSAFE Level 1 certificate (expiration date: March 16, 2023).