INSPECTION REPORT Health Protection DWAG-BJWVB7

PREMISES NAME Honeybee Centre - Kitchen		Tel: (604) 575-2337 Fax: (604) 575-2338
PREMISES ADDRESS 7480 176th St Surrey, BC V3S 7B1		INSPECTION DATE December 16, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) John Gibeau		NEXT INSPECTION DATE December 17, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Deli meats, dairy products stored inside the under the counter cooler measured with an internal food product temperature of 10C. Ambient air temperature inside the sandwich cooler measured at 12C. 2. Half bar of butter was stored under room temperature. Internal food product temperature for the butter measured at 26C. On the package the manufacture stated "keep the product refrigerated". Corrective Action(s): Discard the aforementioned food items. Potentially hazardous food must be stored at 4C or less at all times. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Food surface sanitizer not available at the time of inspection. 2. Low temperature dishwasher dispensed less than 50 ppm chlorine solution at the plate level. Corrective Action(s): 1. Staff prepared 100 ppm chlorine sanitizer in pail. Ensure food surface sanitizer is always available during operation. 2. Set up the 3 compartment sink for manual dishwashing. Manually wash, rinse and sanitize all utensils, plates and food contact surfaces. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. The ambient air temperature for the under the counter cooler measured at 12C. 2. Low temperature dishwasher dispensed less than 50 ppm chlorine sanitizer at the plate level. Corrective Action(s): 1. Service / fix the under the counter cooler to ensure an ambient air temperature of 4C or less can be maintained. Do not use this equipment in the meantime. Correct by: Dec 18, 2019 2. Service / fix the dishwasher to ensure 50-200 ppm chlorine sanitizer is dispensed at the plate level. Do not use this equipment in the meantime. Dec 17, 2019 Violation Score: 9

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

Comments

Routine inspection: - Coolers (prep, glass-door, stand-up) maintained at 4C or less. - Freezers (chest, stand-up) maintained at -18C or less. - Soups hot held above 60C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - Food products stored off the ground and organized. - General sanitation satisfactory. - No pest activities observed at the time of the inspection. Note: Temperature records not maintained. Ensure to maintain temperature records for all refrigeration units on-site on a daily basis.