INSPECTION REPORT Health Protection AHEN-B5ES3B

PREMISES NAME Port Kells Nurseries		Tel: (604) 882-1344 Fax: (604) 882-1323
PREMISES ADDRESS 18730 88th Ave Surrey, BC V4N 5T1		INSPECTION DATE October 10, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Rene Duineveld		NEXT INSPECTION DATE 12 Months
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 = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot dog wieners in a container filled with water on the grill had an internal temperature below 60 degrees C (around 56 degrees C) for less than 2 hours. These wieners were previously boiled according to the staff member. Corrective Action(s): Staff member increased the heat of the grill and reheated the wieners to > 74 degrees C internally as a corrective action. The reheating step can only be performed once. Please make sure the internal temperature hot chilli and wieners is checked at least every 2 hours and is maintained at or above 60 degrees C during the hot-holding step (after the cooking step) to prevent bacterial growth and/or toxin production in the food. 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

Permit to operate was posted. Food service establishment is in operation for one month only during the year. FOODSAFE trained staff member was present on-site. Hot menu is limited to hot dogs, cheese, and chilli. Only single-service utensils were being used on-site. Hot-held chilli and cheese was at or above 60 degrees C. Refrigeration unit was a 0.6 degrees C and was equipped with a thermometer. Freezer component of cooler, one door cooler, chest freezer (for received frozen items), and upright freezer (for received frozen items in a separate room) were at or below -18 degrees C. 100 ppm chlorine sanitizer was available inside a labelled spray bottle. One side of the double compartment sink was accessible for handwashing and was supplied with hot and cold running water, liquid soap, and paper towels. Reminder: If any changes are made to the floor plan, menu, and/or months of operation, you must obtain written health approval from the district Environmental Health Officer of Fraser Health before proceeding with these changes to the existing operation of the food service establishment. This inspection was conducted by the district E.H.O. of Fraser Health under the Public Health Act and does not exempt you from obtaining the appropriate approval from any other government agency.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-B5ES3B
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited food products included: chilli and hot dog buns.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment