INSPECTION REPORT Health Protection MBEK-B9YSTY

PREMISES NAME Hazelmere Lodge Food Service		Tel: Fax:
PREMISES ADDRESS 19475 16th Ave Surrey, BC V3Z 9V2		INSPECTION DATE March 5, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: The following areas require cleaning and sealing of gaps/holes: 1. Floor-to-wall junction and surrounding area under dishwasher 2. Floor located adjacent to baseboard behind the stove 3. Northwest corner (floor-to-wall junction) of dry storage Corrective Action(s): Ensure these areas are properly cleaned and sealed to provide a surface that is smooth, non-porous, and easy to clean. Ensure that any holes or cracks are properly sealed to prevent potential entry of pests. Date to be corrected by: May 5, 2019. Violation Score: 3

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

Comments

Routine inspection conducted: - Walk in cooler at -1 degree C (ambient) - Walk in freezer at -20 degrees C (ambient) - No hot holding - Food items are well organized and protected from contamination. Plastic bins in use for the storage of dry food product. - Non-latex gloves available - Hand washing station is unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels - Quaternary ammonium compounds (quats) sanitizer is available in a labeled spray bottle at 400 ppm. Note: Diluted to 200 ppm quats at time of inspection. Ensure that directions are followed exactly for preparation of sanitizer for food contact surfaces. It is recommended to use a smaller syringe (or other measurement device) to draw up the solution in order to more accurately measure the correct quantity of sanitizer concentrate that is needed. - Utensils maintained in sanitary condition - High temperature dishwasher measured 72 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C at the utensil surface). - Logs are maintained for cold holding units, dishwasher, and cooking temperatures. A probe thermometer is available on site for internal temperature checks. - Audited sample of nutritional supplements within expiry - No signs of pest activity observed