INSPECTION REPORT Health Protection JCHY-CZXRRY

PREMISES NAME Aaron's Steak & Pizza		Tel: Fax:
PREMISES ADDRESS 17665 57th Ave Surrey, BC V3S 1H1		INSPECTION DATE January 29, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE January 31, 2024
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 = 44

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following potentially hazardous foods observed to be stored in the stand-up cooler measured at 10.8C air ambient temperature: -One bucket rice measured at 13.4C internal temperature. -One container of butter sauce measured at 10.9C internal temperature. -4 containers of dahi measured between 10.9C-11.6C internal tempeature. -Container of milk measured at 12.4C internal temperature. -One container of panner measured at 12.8C internal temperature. Corrective Action(s): Discard aformentioned items. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Built-up of food debris observed in the following areas: -Can opener blade. -Underneath meat slicer guard -Vegetable dicer blade and top guard. Corrective Action(s): Clean and sanitize aformentioned items. Can opener blade, meat slicer, and vegetable dicer must be cleaned and sanitized after each use or every 2 hours which ever is lesser. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low-temperature dishwasher measured at 0ppm chlorine final rinse. Corrective Action(s): Temporary sanitize dishes using 3rd compartment sink after washing dishes through the dishwasher. 3rd compartment sink must measure between 100-200ppm chlorine. Educated staff proper manual ware washing. No dine-in. Take out only until dishwasher has been serviced. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front Handwashing sink lack paper towels. Corrective Action(s): Ensure all handwashing sinks are well equipped with hot and cold running water, liquid soap, and paper towels at all times. Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low-temperature dishwasher measured at 0ppm chlorine final rinse. Stand-up cooler next to the pizza prep cooler measured at 10.8C air ambient temperature. Corrective Action(s): Service aformentioned equipment. -Low-temperature dishwasher to measure between 50-200ppm chlorine final rinse temperature. Closure of facility will result with malfunction dishwasher if it is not serviced by: January 31, 2024. -Stand-up cooler to measure at or below 4C air ambient tempeature. Corrected by: JAnuary 31, 2024 Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): No valid certified FOODSAFE staff on-site at the time of inspection. 2 Staff (A.S and S.K) both without valid FOODSAFE Level 1 certification. THIS IS A REPEAT VIOLATION Corrective Action(s): Manager (R.D) came on-site with valid FOODSAFE Level 1 certification at the time of inspection. Ensure at least one staff with valid FOODSAFE Level 1 certification must be on-site at all times during operation. Violation Score: 1

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

Comments

Routine Inspection conducted today. 3-compartment sink available. Chlorine spray bottle and bucket sanitizing between 100-200 ppm chlorine solution. Prep cooler, under counter cooler, stand-up cooler, walk-in cooler measured at 4C or lower. Stand-up freezer measured at -19C. Hot-holding unit no in use at the time of inspection. Exhaust hood vent satisfactory. Ice machine observed to be in sanitary condition.