Fraser Health Authority



INSPECTION REPORT
Health Protection
YTAN-BATRY9
PREMISES NAME
Parkland Food Market
Tel: (604) 590-4815
Fax: (604) 590-4715
PREMISES ADDRESS
8270 144th St
Surrey, BC V3W 5T5
INSPECTION DATE
April 1, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Paramjit Ghotra
NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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 = 9
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No sanitizer solution available for sanitizing surfaces.
Corrective Action(s): To make sanitizer solution: mix 1 tsp of bleach with 1 litre of water in a bucket. Change sanitizer solution every 4 hours at a minimum, or sooner if solution becomes visibly dirty/cloudy. Bleach available onsite for preparing fresh sanitizer solution.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: Fly trap located above sinks and clean knife rack.
Corrective Action(s): Relocate fly trap such that dead flies cannot fall onto food, food-related items, or clean equipment.
Correct by: Today
Violation Score: 3

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Thermometer in hot holding unit (on pizza side) was not working at time of inspection.
Corrective Action(s): Replace with properly working thermometer.
Correct by: Today
Violation Score: 1

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

- Renovations in front service area have been completed.
- Operator planning on offering rotisserie chicken. Ensure to submit an updated food safety plan for any new menu items for health inspector's review and approval first.
- All hand washing sinks were supplied with hot and cold running water, liquid soap, and paper towels
- Coolers were maintaining temperatures at 4C or colder
- Freezers were maintaining temperatures at -18C or colder
- Hot holding unit measured to be between 50C and 60C in different areas; staff adjusted temperature at time of inspection. Ensure food is only held in hot holding unit for 2 hours and then discarded, UNLESS hot holding unit is capable of maintaining temperatures at 60C or hotter. Reminder: When food is held in hot holding unit, all bulbs in hot holding unit must be turned on and working properly.
- Back storage area: good separation of chemicals and food and food-related products
- General sanitation satisfactory
- No signs of pest activity noted at time of inspection