INSPECTION REPORT Health Protection 231252

PREMISES NAME PriceSmart Foods #2235 - Kitchen		Tel: (604) 536-4522 Fax: (604) 536-3036
PREMISES ADDRESS 1641 152nd St Surrey, BC V4A 4N3		INSPECTION DATE July 29, 2016	TIME SPENT 3.5 hours
OPERATOR (Person in Charge) Joe Fouchon		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Mini domestic refrigerator food items measured at greater than 4°C. Move all potentially hazardous items out of a cooler that can maintain temperatures of less than 4°C. Advised by operator that a new commercial fridge is ordered for replacement. Do not store food in this mini fridge until such time that it is adjusted /repaired/replaced to prevent pathogen growth and /or toxin production. Corrected During Insp. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Three bottles of sanitizer measured at 50 ppm quats. Bottles were replaced with new solution of quats from dispenser at time of inspection. Inadequate sanitizer concentration will not remove pathogens appropriately. Corrected During Insp. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Mop sink and boxes were cluttering the handwashing sink near the juicing station. Please move all items in such way that allows space for handwashing. Handwashing is critical for preventing contamination onto food. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and miscellaneous items found underneath shelving into walk in cooler near sushi prep area and freezer (commercial stainless steel stand-up in the middle). Cabinet doors were sticky (near the dishwasher). Sandwich containers cabinet needs cleaning (internal). Please clean all. Date To Be Corrected By: Immediately Corrective Action(s): Violation Score:

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

Comments

Note: It was noted that milk cartridge was left on counter at 12°C. Advised by staff that it will be placed into thermos containers (self-serve) for consumers. Ensure to pour milk into thermos immediately to keep temperature cold and dispose of milk after 2 hours. Timer is required. Note: Chicken wings at self-serve station were in large batches. Temperatures at top was <60°C while bottom at >60°C. Ensure a shallow amount is placed in hot holding unit. Note: Most coolers has a thermometer. A couple of coolers at sushi station and pizza station were missing thermometers. Ensure all all coolers /freezers have accurate thermometers for proper monitoring of temperatures. Comments: -Sushi prep. station food inserts at 6.0°C. Not a lot of food was present and turnover time is quick. -Bottom cooler at sushi prep. station at less than 4°C. -Sushi rice acidity measured at 4.5. -Pizza prep cooler food in inserts at 3.9°C. Bottom at 6.0°C (may be in defrost mode) -Center dinner style food items in inserts at 6.5°C to 6.9°C. Bottom cooler at 5.2°C. -Rice steamer at >60°C -Whole chicken in warmer at 65.6°C. -Hot holding for chicken strips & fries at greater than 60°C. -Ribs at 51.7°C (adjusted temp. to higher) -Pulled pork at 58.2°C. -Salad station cooler at 2.3°C. -Wing station hot holding units >60°C. -Juicing station ice machine looks clean. -Advised by operator that coffee machine cleaned every night. -Walk-in coolers (x2) at 4°C -Freezer at -18°C. Self-serve stations: -whole chicken held at >60°C. -Sandwich cooler at 2.8°C. -Prepackaged dinner style food at <4°C. -Chicken & pie hot holding at >60°C. -Pizza cooler in front of sushi counter at 4°C. -Soft drinks /bottled milk cooler at <4°C. General - handwashing station near Sushi station had hot/cold water and soap /paper towels.