INSPECTION REPORT Health Protection DSOG-AQHU5N

PREMISES NAME Pacific Inn - Food Service		Tel: (604) 535-1432 Fax: (604) 531-6979
PREMISES ADDRESS 1160 King George Blvd Surrey, BC V4A 4Z2		INSPECTION DATE August 23, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Erik Nelson		NEXT INSPECTION DATE 4 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 = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: There was no surface sanitizer in the main prep areas of the kitchen. Corrective Action(s): The chef provided surface sanitizer in spray bottles at 200 ppm Quat solution. Ensure to provide surface sanitizer in each station (ie. prep area, bar, serving area). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): There was no hand soap in the dispenser at three of the handwashing stations. Corrective Action(s): Provide hand soap in the dispenser at all handwashing stations. Do not use bar soap as this is not single use and can easily be contaminated. 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: The upright cooler near the entrance to the kitchen was not functioning. No cold food items stored inside. This was noted from previous report #NTSD-APVR6L. Corrective Action(s): Fix and/or service the cooler and provide a working thermometer inside. Ensure the cooler maintains ambient temperature of < or = 4C at all times. Date to be corrected: Immediately. Violation Score: 3

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

Comments

- General sanitation is satisfactory. Improvements made from previous reports. - All other handwashing stations stocked with cold/hot running water, soap, and paper towels. - All other coolers (walk in, upright, prep) < or = to 4C. Ensure to provide working thermometers inside all coolers to properly monitor ambient temperature. - All freezers (walk in, upright, chest) < or = to -18C. - Most food items are stored in plastic insert containers with lids or wrapped in plastic. - Hot holding units not in use at the time of inspection. Ensure that all hot holding units > or = 60C. - Low temperature dishwasher dispensed 50 ppm chlorine residual at 51.6C at the plate's level. - Glasswasher dispensed 12.5ppm Iodine sanitizer solution. - Surface sanitizer available in spray bottles at 200 ppm Quat solution. Ensure to provide surface sanitizer at each station (ie. main kitchen, serving area, bar) at all times to clean and sanitize any food contact surfaces. - Dry storage area is satisfactory. Dry food items stored in carts with proper lids. Ensure to store chemicals in designated areas (ie. designate one wire rack for only chemical storage). - Food items are covered with proper lids. - No signs of pest activity. - FOODSAFE certified staff.