INSPECTION REPORT Health Protection AJON-CFEU9X

PREMISES NAME Laurel Place Food Service		Tel: (604) 582-6336 Fax: (604) 582-6337
PREMISES ADDRESS 9688 137A St Surrey, BC V3T 4H9		INSPECTION DATE June 15, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Liezel Hippsley		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Bags of "Sher atta" flour and Biscuit mix found to be open in dry storage room. Corrective Action(s): Transfer remaining flour to pest proof containers. Reminder to transfer any remaining food products that will not be used right away to a pest proof container with a lid. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Fan covers in walk-in cooler have heavy accumulation of dust and debris, which have been spreading across the walk-in cooler ceiling up to the sprinkler. Corrective Action(s): Clean the fan covers and ceiling in the walk-in cooler. Ensure to follow your sanitation plan for cleaning inside coolers and freezers. Violation Score: 3

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

Comments

Routine Inspection: Kitchen: Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. All temperatures met health requirements: - Coolers (walk-in, upright) maintained at or below 4 degrees Celsius (40 degrees Fahrenheit). - Freezers (walk-in, upright) maintained below -18 degrees Celsius (0 degrees Fahrenheit). - Hot holding units not turned on at the time of inspection. Ensure the hot holding units are pre-heated to at least 60 degrees Celsius (140 degrees Fahrenheit) before foods that have been cooked/re-heated to at least 74 degrees Celsius (165 degrees Fahrenheit) are placed into the units. All cold holding units equipped with thermometers. Concentration of sanitizer measured to be within acceptable limits (272 ppm to 700 ppm DDBSA and 704 ppm to 1875 ppm Lactic Acid). 3-compartment sink available for manual warewashing. Drain plugs available. Low temperature dishwasher sanitizing with 50 ppm chlorine. All prep sinks equipped with hot/cold running water. Dry storage room clean and organized. All equipment stored in a sanitary condition. Overall: No signs of pest activity at the time of inspection. Pest control in place. Premises well lit. Operator signature not required due to the COVID-19 Pandemic. Report to be emailed to operator.