Report No. YTAN-CV8Q95

INSPECTION REPORT
Health Protection
YTAN-CV8Q95

PREMISES NAME
Triple O's #220

Tel: (778) 590-3311
Fax:

PREMISES ADDRESS
101 - 14350 64th Ave
Surrey, BC V3W 1Z1

INSPECTION DATE
August 31, 2023

TIME SPENT
1 hour

OPERATOR (Person in Charge)

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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (mayonnaise-based dips/sauces) were stored in a broken undercounter cooler. Temperatures of dips ranged from 10C - 12C.
Corrective Action(s): All cold potentially hazardous food items must be stored at 4C or colder. Dips/sauces were relocated to other properly working coolers at time of inspection.
Violation Score: 5

Non-Critical Hazards: Total Number: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Undercounter cooler storing portioned and prepackaged dips/sauces had an ambient air temperature of 14C.
Corrective Action(s): Repair or replace cooler. Do not store any potentially hazardous food items in this cooler until it is capable of maintaining temperatures at 4C or colder.
Correct by: Immediately.
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Renovations/changes to kitchen layout (addition of a walk-in freezer, replacement of previous 3-door freezer with a dry storage area) have been made without obtaining health approval.
Corrective Action(s): Submit an updated floor plan drawing which reflects your current layout, ensuring all equipment is shown and labelled.
Prior to making any changes in the future, ensure to obtain health approval.
Correct by: 2 weeks.
Violation Score: 5

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: No staff on duty at time of inspection had FoodSafe level 1 (or equivalent).
Corrective Action(s): During all hours of operation, there must be at least one staff member onsite who has FoodSafe level 1 or equivalent.
Have more staff register for and complete FoodSafe.
Correct by: 2 weeks.
Violation Score: 1

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

Comments

- Routine inspection conducted.
- Hand washing sinks were properly supplied with hot/cold running water, liquid soap, paper towels.
- Quats sanitizer solution available at 200 ppm from dispenser and in sanitizing pails. Solution in pails changed every 2 hours. Quat test strips available for monitoring.
- Low-temperature chemical dishwasher dispensed 100 ppm chlorine (residual) to the rinse cycle, detected on the dish surface after final rinse. Chlorine test strips also available for monitoring.
- Triple-sink for manual warewashing maintained in sanitary conditions.
- All other coolers were maintaining temperatures at 4C or colder (one cooler not working - see violation codes 205 and 308 above).
- All freezers were maintaining temperatures at -18C or colder.
- Hot-holding available at 60C or hotter.
- Proper time-tracking in place for toppings/condiments.
- Temperature records well-maintained. Accurate thermometers available.
- Food stored properly covered, off the floor, with good separation between raw and ready-to-eat items.
- Equipment and utensils maintained in sanitary conditions.
- General sanitation satisfactory
- Dry storage area satisfactory
- No signs of pest activity noted at time of inspection. Regular pest control servicing in place.

**Prior to making any changes to the kitchen layout/equipment, a floor plan proposal must be submitted to Fraser Health for review and approval. See violation code 311 above. Please submit an updated floor plan drawing reflecting the current layout.
**During hours of operation, there must be at least one employee onsite who has FoodSafe level 1 or equivalent on shift/at all times. See violation code 502 above.