Fraser Health Authority



INSPECTION REPORT
Health Protection
YTAN-B6BR5F
PREMISES NAME
Bear Creek Villa
Tel: (604) 599-9057
Fax:
PREMISES ADDRESS
8233 140th St
Surrey, BC V3W 5K9
INSPECTION DATE
November 8, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Kristan Ash
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 8
Critical Hazards: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Food residue found on meat slicer behind blade on the guard.
Corrective Action(s): Ensure all parts of the meat slicer are thoroughly cleaned and sanitizer after each use.
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: Many cutting boards are significantly scored and stained.
Corrective Action(s): Replace cutting boards. Food contact surfaces must be smooth so they can be properly cleaned and sanitized.
Correct by: 1 week
Violation Score: 3

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

- All hand washing stations were supplied with hot and cold running water, liquid soap, and paper towels
- Quats sanitizer solution available at 200 ppm for sanitizing surfaces
- High-temperature dishwasher reached 72.5C at dish surface during rinse cycle
- Utensils were stored in ice water in between uses - good
- All coolers were measured to be at 4C or colder
- Freezer measured to be at -25C
- Hot held soups were measured to be above 60C, hot holding cabinet measured to be at 64C
- Ice machine maintained in sanitary condition, ventilation canopies maintained in sanitary conditions, beverage dispenser nozzles observed to be clean
- Scoops for dry ingredients properly stored
- Food storage practices good - all food covered and stored off the ground, good separation of raw and ready-to-eat food items
- General sanitation good
- No signs of pest activity noted at time of inspection