INSPECTION REPORT Health Protection JCHW-AW8Q2T

PREMISES NAME Eurest Dining Services #63384		Tel: Fax:
PREMISES ADDRESS 16705 Fraser Hwy Surrey, BC V4N 0E7		INSPECTION DATE February 22, 2018	TIME SPENT 0.83 hours
OPERATOR (Person in Charge)		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): An insert of rice and macaroni salad placed on a bed of ice was probed at 14C. Ice was only in contact with the base of the insert. Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogens and or the formation of toxins. If ice is used to keep foods cold, ice must be sufficient to surround insert up to the level of the food. Water was added to the ice mixture at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A plate of baked items was placed on the top of the sneeze guard by the service line. Corrective Action(s): Ensure all foods are stored in a sanitary manner and protected from potential customer contamination. Baked item was placed under a covered container at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris from the previous night was found under the frying area (purple onion skin, egg shells, fried chicken, french fries, etc.). Cleaning is carried out by facility cleaning staff. Corrective Action(s): Ensure cleaning staff properly clean the facility each night to prevent potential pest attraction. Correction date: Today Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -10C. Cooked foods cooling in the freezer in single layers on a metal tray. -Prep cooler was at 4C (top and bottom). -Back glass door cooler (dairy) was at 4C. -Front bank cooler was in defrost mode at the time of inspection. Food items were at 6C, air temperature was at 14C. -Hot holding of soup was greater than 60C. -Temperatures are checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer pails tested at 200ppm and properly labelled. Quats sanitizer dispenser tested at 200ppm. Do not place sanitizer pail in the handwash station. This may interfere with proper handwashing and sanitizer pail may become diluted over time from handwashing. -Deli slicer maintained in a clean and sanitary condition. -Ice machine clean and sanitary. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. Raw meats stored below ready-to-eat foods. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. *FoodSafe Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018. To renew, students must successfully complete a FoodSafe Level 1 course or online refresher course (foodsafe.ca to register). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AW8Q2T
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: 0g trans fat / 8g total fat = less than 2% trans fat Oil: Trans fat free Other foods: Carnation hot chocolate (hydrogenated vegetable oil) 0g trans fat / 2g total fat = less than 5% trans fat
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