INSPECTION REPORT Health Protection 259227

PREMISES NAME Liberty Kitchen Grandview		Tel: (604) 385-0568 Fax: (604) 385-1787
PREMISES ADDRESS 110 - 16010 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE July 31, 2023	TIME SPENT 2.75 hours
OPERATOR (Person in Charge) Kyle Anderson		NEXT INSPECTION DATE August 02, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Low temperature dishwasher sanitizer bucket observed to be empty and chlorine residual after final rinse was less than 10ppm, when tested with strips. Corrective action: Manager replaced the empty sanitizer bucket with a new one and primed the machine. After the final rinse cycle, chlorine residual achieved 100ppm with test strips (required: at or above 50ppm chlorine). Monitor the level of the bucket and chlorine residual with test strips regularly to ensure effective sanitization of dishes that removes potential pathogens on the surface to lower the risk of foodborne illness. Wash and sanitize all dishes run through the machine since lunch. 2. Glass dishwasher achieved less than 12.5ppm iodine, after final rinse with test strips. Corrective action: Discontinue use of the glass washer. Wash and sanitize all glasses in main dishwasher. Have the unit serviced to ensure effective sanitization (e.g. 12.5 to 25ppm iodine measured after final rinse with test strips). You may resume using the glass washer once it is serviced and achieves proper sanitization. Rewash and sanitize all glasses run through machine since lunch, in the main dishwasher. 3. Food contact surface sanitizer buckets (x3) and one spray bottle with QUATs achieved 50 to 100ppm with test strips. Corrective action: Staff replaced the solution in the buckets and spray bottle. Final concentration of QUATs achieved 200ppm with test strips. Replace the solution in all buckets and spray bottles as often as necessary to ensure QUATs concentration is at least 200ppm, not only between services. Monitor the concentration regularly with test strips. This will provide effective sanitation of the food contact surfaces, helping to remove potential pathogens that may cause foodborne illnessess. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handsinks in the two staff washrooms did not have hot water. Inlet valve turned off due to recent plumbing repairs as per manager statement. Corrective action: Ensure both handsinks have hot and cold water (where temperature is at least 38C), liquid soap and paper towels at all times to ensure proper staff hand hygiene practices are followed in a way that reduces the risk of spreading contamination that may lead to illness. Date to be corrected by: Aug 2, 2023 Corrective Action(s):

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Small metal bowl used as a scoop for condiment or cook line. Corrective action: Staff removed the small bowl from the condiment. Ensure a scoop with handle, such as a spoon, is used for dispensing condiments to lower the risk that hands and fingers or residue on them, contact food. There may be contaminants on hands that could get on food if scoops without handles are used. Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): 1. Low temperature dishwasher observed without sanitizer. The sanitizer bucket was empty. Corrective action: Manager replaced bucket with a new bucket of sanitizer, primed and re-ran the dishwasher. Final rinse water achieved 100ppm chlorine residual with test strips. Monitor sanitizer levels regularly to ensure dishwasher is achieving sanitization of potentially contaminated dishes. 2. Glass dishwasher achieved less than 12.5ppm iodine when tested with strips after the final rinse. Corrective action: Service the machine, until fixed, use the main kitchen dishwasher to wash and sanitize glasses. Ensure the dishwasher achieves 12.5 to 25ppm iodine for effective sanitization, which can be checked regularly with test strips on hand. Date to be corrected by: Aug 2, 2023 Corrective Action(s): Violation Score:

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

Comments

Comments: Temperatures: Cooler temperatures on line measured at or below 4 degrees Celsius in drawers and inserts at top and end door units. (required: at or below 4C). Walk-in cooler measured 3.0C. All coolers have accurate thermometer. Step in freezer temperature was satisfactory. Items were frozen solid. Chest freezer measured -22C (required: at or below -18C). Hot held rice on cook line measured 72C. Hot held rice in prep kitchen measured 64C (required: at or above 60C). IN-use utensils stored in a sanitary manner in ice baths on cook line and in prep kitchen. IN-use utensils stored in a sanitary manner in hot water over 60C on cooktop. In-use utensils washed and sanitized regularly within 4 hours. Temperature logs in use, monitored twice daily. Bar cooler and walk in beverage cooler were at or below 4C. Sanitation: QUATs dispenser achieved 200ppm with test strip (required: 200ppm as per manufacturer's instructions) Quats surface sanitizer used throughout kitchen and bar area. All buckets and spray bottles achieved 200ppm (with exceptions noted in code 302 above). Handwash basins equipped with hot and cold water (with exception noted in code 401 above), liquid soap and paper towels. Prep sink has hot and cold water and drain plug. Sanitation logs in use, monitored twice daily. Test strips available for chlorine, QUATs and iodine. Storage: Ice machine was clean and scooop stored in a sanitary manner. Ice wells in water station and bar area were clean with scoops stored in a sanitary manner. Knives, equipment and utensils stored in a sanitary manner. Food stored in containers or original packaging in coolers and on shelves were covered and not stored on the ground. Foods are date tracked with stickers on container. (first-in, first-out rule followed). General: Sanitation of premises well maintained. Hood vents were clean. Areas below cooktop and along walls were clean. Mop sink and surrounding area was well maintained. FOODSAFE Level 1 trained staff onsite (expiry: Aug 8, 2026) Health permit posted in a conspicuous location. Pest control contracted at least monthly as per manager statement.