INSPECTION REPORT Health Protection RLAM-CRNSSW

PREMISES NAME Pick & Chews		Tel: (604) 535-9956 Fax:
PREMISES ADDRESS 143 - 1711 152nd St Surrey, BC V4A 4N3		INSPECTION DATE May 9, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chen Chin Chi (Maria)		NEXT INSPECTION DATE 3 Months
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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Peelers and fish descaler tool noted with encrusted food debris on hooks above 3 compartment sink 2) Saran wrap noted on knife magnet that is changed every month according to operator Corrective Action(s): Rewash and sanitize according to the 3 compartment sink chart on the wall. Store food equipment items in a sanitary manner. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employees observed washing hands with single use disposable gloves on. Corrective Action(s): Hands must be washed without single use disposable gloves. Single use disposable gloves are not meant to be washed. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Brass descaler tool for the fish noted 2) Plastic tube attached onto faucet of sink Corrective Action(s): Ensure food equipment used are food grade Violation Score: 3

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

Comments

-Routine Inspection -Handwashing station contain hot and cold running water, liquid soap, and paper towels -Refrigeration 4C or less. -Freezer -18C or less -Hot holding above 60C -3 compartment sink equipped and available -Food safe certificate available -Note: review food safety and sanitation plan