INSPECTION REPORT Health Protection YTAN-CQ4SLB

PREMISES NAME Morgan Place Food Service		Tel: (604) 535-7328 Fax: (604) 535-7386
PREMISES ADDRESS 3288 156A St Surrey, BC V3Z 9T1		INSPECTION DATE March 20, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sandra Fong		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Two dry ingredient food storage bins were missing lids and were covered with cardboard in place of lids. Corrective Action(s): Supervisor advised that new lids are already on order. Food storage containers/bins must be properly covered with well-fitting lids, and materials used must be durable, non-absorbent, smooth, and easily cleanable/washable. Discontinue use of cardboard. Correct by: Immediately. Violation Score: 3

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

Comments

- Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels. - Quats sanitizer solution available at 200 ppm in sanitizer pails. - High-temperature dishwasher reached 71C at the dish surface during rinse cycle. Good, 71C is the minimum required temperature at the dish surface. - All coolers were measured at 4C or colder - Walk-in freezer measured at -18C or colder - No hot-holding at time of inspection. - Temperature logs available for each cooler/freezer and dishwasher - good. - Food stored in coolers/freezers in an organized manner, with good separation between raw and ready-to-eat food items. Food in coolers/freezers were properly covered and labelled. - Dry storage area satisfactory, except for dry ingredient storage bins with cardboard as lids (see violation code 307 above) - Food preparation sinks maintained in sanitary conditions - Equipment maintained in sanitary conditions - General sanitation satisfactory at time of inspection - No signs of pest activity noted at time of inspection - All kitchen staff have FoodSafe level 1 or equivalent - Five serveries onsite, each equipped with a cooler and hand sink. Coolers were at 4C or colder. Hand sinks were properly supplied. Quats sanitizer solution is used when serveries are being used.