INSPECTION REPORT Health Protection ABAN-ATTRF3

PREMISES NAME The Gourmet Lunch Ladies		Tel: (604) 779-1543 Fax:
PREMISES ADDRESS 1 - 10727 135A St Surrey, BC V3T 4E3		INSPECTION DATE December 7, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Christina Hoogeveen		NEXT INSPECTION DATE 3 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in hard to reach areas, such as: - Under prep tables up to back wall - Spider webs and dust in front storage area (especially ceiling) - Behind equipment Corrective Action(s): Clean all areas listed above and ensure that you are following your sanitation plan for regular cleaning of hard to reach areas. To be corrected starting today. Violation Score: 3

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

Comments

Routine Inspection: - Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. - Walk-in cooler maintained at 4 degrees Celsius. - All freezers maintained below -18 degrees Celsius. - QUAT sanitizer at 3-compartment sink dispenser = 200 ppm. - QUAT sanitizer in spray bottles = 200 ppm. Several sanitizer spray bottles available. - Frozen items being thawed in sink with cold water. Remember to change water every 30 minutes with fresh cold water. - General food storage practices good: Food items stored off the floor. Food items covered and protected from contamination. Raw meats stored below ready-to-eat foods. - Single-use utensils stored in pest proof containers. - No signs of pest activity at the time of inspection. - Washroom sink fully equipped with liquid soap, paper towels and hot/cold running water. Note: food preparation occurring at the time of inspection. Good food handling methods observed at the time of inspection. In addition to the violation above, the following requires your attention: - Work on organization of the storage areas so it is easy to walk around and clean underneath shelves.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ABAN-ATTRF3
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment