INSPECTION REPORT Health Protection TCHN-CRVTBF

PREMISES NAME TREES		Tel: (604) 592-6206 Fax:
PREMISES ADDRESS 114 - 13479 76th Ave Surrey, BC V3W 2W3		INSPECTION DATE May 16, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Michel Pouliot		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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Improper sanitizer steps listed beside kitchen sink. **Corrected during inspection** Reviewed proper cleaning procedures with chef. Informational poster provided. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted Temperatures: 3 door cooler: 0.7°C; Staff and food meant for TREES kitchen kept separate Chest freezer (Danby): -18.8°C Upright cooler (Whirlpool): 4.4°C Upright freezer (Frigidaire): -17.9°C Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle. Facility observed to be using ES15 disinfectant cleaner (DIN 02489740, exp 02/11/2024) Facility to switch to bleach for food contact surfaces Use to make bleach sanitizer solution by mixing 1/2 tsp household unscented bleach to 1L potable water. Sanitizer must be available whenever kitchen is in use. High temperature dishwasher not turned on at time of inspection. Obtain a waterproof min/max memory thermometer to ensure temperature of dishwasher reaches 71°C at plate surface. Dishwasher is to be on whenever kitchen is in use. If ES15 is used for food contact surfaces, surfaces must be wiped down with potable water after use. Follow manufacturer's instructions. Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: No pest activity observed at time of inspection Sanitation instructions posted by kitchen sink incorrect; provided 2 compartment sink hand warewashing instructions.