INSPECTION REPORT Health Protection DWAG-BLKTRY

PREMISES NAME Brookside Lodge		Tel: (604) 530-6595 Fax: (604) 530-6596
PREMISES ADDRESS 19550 Fraser Hwy Surrey, BC V3S 6K5		INSPECTION DATE February 7, 2020	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Allison Kester		NEXT INSPECTION DATE 1 Month
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 = 14

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 stored inside the stand-up cooler in the main kitchen measured with internal food product temperature of around 6.5C. Corrective Action(s): Half jug of milk and opened bottled ranched sauce was discarded. Mashed potato and boiled eggs were moved to the walk-in cooler. 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: 1. Stand-up cooler in the main kitchen measured with an ambient air temperature of 6.5C. 2. The high temperature dishwasher in the Ruby/Emerald and Opal serveries were broken not being used. Corrective Action(s): 1. Fix / service the stand-up cooler to ensure an ambient air temperature of 4C or less can be maintained. Correct by: Feb 14, 2020. 2. Fix / service the dishwasher to ensure the final rinse temperature at plate level is at 71C or above. Use other dishwasher in the facility in the meantime. Correct by: March 7, 2020. Violation Score: 9

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

Comments

Routine inspection: Main Kitchen: - Walk-in cooler maintained at 4C or less. - Freezers (stand-up, walk-in) functional. - Hand washing station provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm quaternary ammonium available in buckets and from the dispenser. - High temperature dishwasher registered 73C at the plate level. - Dry food products organized and stored off the ground. - Dough mixer, deli slicer and ice machine maintained in sanitary condition. - Temperature and sanitizer logs maintained and available for review. - Professional pest control operator contracted. - No pest activities observed at the time of inspection. Serveries (6 in total, same set up) - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - Stand-up & under the counter coolers maintained at 4C or less. - High temperature dishwasher registered 71 or higher at the plate level during the final rinse cycle for other serveries. - 200 ppm quaternary ammonium available from all the dispensers. - General sanitation satisfactory. - No pest activities observed at the time of inspection. - Temperature and sanitizer logs maintained and available for review.