INSPECTION REPORT Health Protection JCHW-B6YR34

PREMISES NAME Arbourside Court		Tel: (604) 597-6644 Fax: (604) 597-6401
PREMISES ADDRESS 13751 74th Ave Surrey, BC V3W 1A8		INSPECTION DATE November 29, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Paul Janzen		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Deli slicer sharpening guard was found to have dried food debris. 2) Ice machine plastic plate was found to have mildew growth. Corrective Action(s): 1) Ensure staff properly disassemble the deli slicer and properly clean and sanitize the slicer to prevent potential contamination of foods. Sharpening guard was cleaned and sanitized at the time of inspection. 2) Ensure ice machine is cleaned and sanitized on a regular basis to prevent potential contamination of ice. Ice machined was cleaned and sanitized at the 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): Raw liver was stored above salad. Corrective Action(s): Ensure raw foods are stored below ready-to-eat foods to prevent potential contamination of foods. Liver was relocated to the bottom shelf at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 4C. -Upright cooler was at 4C. -Upright freezer was at -18C. -Hot holding was greater than 60C. Hot items are cooked to greater than 74C, prior to placing into hot holding unit. -Temperatures are checked and recorded twice daily. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer pail and spray bottle properly labelled and tested at 200ppm. -Quats sanitizer dispenser was at 200ppm. -Foods stored off the ground and covered. -Canned foods in the dry storage area in good condition. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Chef's FoodSafe Level 1 valid until July 07, 2023.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B6YR34
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Margarine had 0.1g trans fat / 8g total fat Oil is trans fat free Other foods items reviewed met the trans fat requirements
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment