Fraser Health Authority



INSPECTION REPORT
Health Protection
MBEK-B8BR5H
PREMISES NAME
Sage Dining Services
Tel: (604) 542-2329
Fax: (604) 535-3676
PREMISES ADDRESS
2656 160th St
Surrey, BC V3S 0B7
INSPECTION DATE
January 11, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Gary Riemer
NEXT INSPECTION DATE
3 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
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): A small amount of food debris was observed on the underside of the deli slicer blade where the blade meets the blade housing. No other food debris was observed on other food contact surfaces of the deli slicer.
Corrective Action(s): Deli slicer was cleaned and sanitized at time of inspection.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Handles of scoops located within dry storage bins were observed to be in direct contact with dry food ingredients.
Corrective Action(s): Ensure that scoops are stored in a manner that protects food from potential contamination from the scoop handles. Scoops must be stored so that handles are not in contact with food product.
Violation Score: 3

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

Routine inspection conducted:

- Small service area cooler at 3 degrees C
- Service area beverage cooler 4 degrees C or less
- Walk in cooler at 0 degrees C (ambient). Raw animal products and ready-to-eat foods are properly organized.
- Preparation cooler at 4 degrees C
- Reach-in freezers (2) at -14 degrees C to -21 degrees C
- Ice cream freezer at -22 degrees C
- No hot holding at time of inspection
- Internal temperature of cooked potentially hazardous foods at 74 degrees C or more
- Internal temperature of cooled potentially hazardous foods at 4 degrees C or less. Reviewed cooling procedures with operator--no concerns.
- Hand washing station is unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels in a dispenser.
- High temperature dishwasher measured 85 degrees C at utensil surface during final rinse (minimum 71 degrees C at utensil surface).
- Quaternary ammonium compounds (quats) sanitizer available in labeled spray bottles and from dispenser at 200 ppm.
- No signs of pest activity observed at time of inspection
Contact the Environmental Health Office if you have questions or concerns.