INSPECTION REPORT Health Protection MBEK-B2YU9E

PREMISES NAME C-Lovers Fish and Chips (South Surrey)		Tel: (604) 805-7733 Fax:
PREMISES ADDRESS 100 - 2655 King George Blvd Surrey, BC V4P 1H7		INSPECTION DATE July 24, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sean Holmes		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 = 8

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): A wiping cloth was observed hanging from a staff member's apron. It was stated by this staff member that the wiping cloth is used for drying hands. Corrective Action(s): Ensure that hands are being washed properly with hot and cold running water, liquid hand soap, and single use paper towels to limit potential contamination of food and food contact surfaces. Wiping cloths that are used to dry hands may re-introduce potential contamination to hands. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Paring knife was observed being stored in a small gap in the prep cooler top. This small gap cannot be effectively accessed for proper cleaning and sanitizing and is subject to food debris potentially falling into gap. Corrective Action(s): Paring knife was removed at time of inspection to be cleaned and sanitized. Ensure that knives and other utensils are stored in a manner that protects from potential contamination (e.g. on a knife strip or in a clean, dry container). Utensils may be cleaned and sanitized following each use or in the case of in-use utensils, stored in an ice bath. 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 2 degrees C. Food is covered, stored off the ground, and properly organized. - Prep cooler (fish table) at 3 degrees C (below) and 3 to 4 degrees C (above) - Under counter (salad) cooler at 1 degree C - Glass (front server) cooler at 2 degrees C - Freezer at -15 degrees C. Note: Ensure that freezer is able to maintain foods at temperatures of -18 degrees C or less. - Hot holding internal temperatures (soups and sauces) at 60 degrees C or more - Reviewed cooling procedures at time of inspection. It was stated by management that food items are placed into containers that are then immersed into an ice bath, with ice wands used to rapidly reduce internal food temperatures. Two ice wands were observed on site. Functional probe thermometer available on site. - Hand washing stations (front, back) are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Low temperature dishwasher measured 40 degrees C and 50 to 100 ppm chlorine in the rinse residual at the utensil surface. - Quaternary ammonium compounds (quats) sanitizer available in buckets and in labeled spray bottles at 200 ppm. - Utensils and equipment stored in sanitary condition. Scoops stored safely outside of food/ice. - No signs of pest activity observed at time of inspection. - Staff washroom maintained in clean condition. Hand washing sink is adequately supplied. - FOODSAFE requirements met at time of inspection. - Temperature and sanitation logs maintained. - Permit posted at front.