INSPECTION REPORT Health Protection MBEK-BHDTDD

PREMISES NAME The Carvery		Tel: (778) 294-6663 Fax:
PREMISES ADDRESS 102 - 2430 King George Blvd Surrey, BC V4P 1H5		INSPECTION DATE October 28, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bryan Guisseppe Mendiola		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 5

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Multiple staff observed to be wiping hands on cloth towels. Corrective Action(s): Discontinue this practice immediately. If hands are soiled, ensure hands are being properly washed with hot and cold running water, liquid hand soap, and single use paper towels. Do not use cloth towels as contamination may be reintroduced onto hands; ensure single use paper towels are used instead. Reminder: Hands to be washed as often as needed to prevent potential contamination of food / food contact surfaces. Violation Score: 5

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 conducted: - Preparation (sandwich) cooler at 5 degrees C (above and below). Preparation cooler in frequent use during inspection. Reminder to monitor and ensure food is maintained at 4 degrees C or less. - Three door cooler at 3 degrees C - Meat upright cooler at 2 degrees C - Cheese upright cooler at 3 degrees C - Vegetable upright cooler at 2 degrees C - Front glass cooler at 3 degrees C - Beverage coolers at 4 degrees C (Note: Non-potentially hazardous beverage storage only) - Chest freezer at -14 degrees C - Reach in freezer at -19 degrees C - Hot holding internal temperatures (soups) at 60 degrees C or more - Raw and ready-to-eat foods observed to be properly organized - A probe thermometer is available on site - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Latex-free gloves available - Low temperature dishwasher measured 51 degrees C and 50 to 100 ppm chlorine in rinse residual at utensil surface - Quaternary ammonium compounds (quats) sanitizer available in spray bottles at 200 ppm - No signs of pest activity observed at time of inspection - Washroom hand sink adequately supplied - Permit posted Note: Discussed cooking, cooling, and reheating procedures with management at time of inspection. Note: No cooking observed at time of inspection. It was stated that there are no changes to these procedures and that cooked items are probed with a thermometer to ensure minimum internal cooking temperatures are met. Reminder to ensure these foods are cooled rapidly from 60 degrees C to 20 degrees C within two hours, then from 20 degrees C to 4 degrees C within four hours. Large quantities of food are to be separated into smaller portions (e.g. large roasts to be sliced or portioned) to facilitate rapid cooling. Reminder to ensure that foods are reheated to a minimum internal food temperature of 74 degrees C prior to hot holding at 60 degrees C.