INSPECTION REPORT Health Protection DSOG-AW5TL4

PREMISES NAME Kinsmen Lodge		Tel: (604) 588-0445 Fax: (604) 588-7211
PREMISES ADDRESS 9650 137A St Surrey, BC V3T 4H9		INSPECTION DATE February 19, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kathleen Strath		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Main kitchen: - General sanitation is good. - All handwashing stations supplied with hot/cold running water, soap, and paper towels. - All coolers (walk in, upright) at < or = 4C. - All freezers (walk in) at < or = -18C. - All refrigeration units are equipped with working thermometers. - Daily temperature logs available and kept up to date. No issues with temperature readings. - Hot holding units (carts, steamers) not in use at the time of the inspection. Ensure that the temperature maintains > or = 60C. - High temperature dishwasher achieved 74.9C at the plate's level during the final rinse cycle. Temperature record of the wash/rinse cycles available and kept up to date. - Surface sanitizer available in bottles and designated red buckets with presoaked wiping cloths at 200ppm Quat solution. Ensure to provide surface sanitizers at each station (ie servery, main prep area) and use clean wiping cloths. Change out the sanitizer solution every day. - Dry storage area has sufficient space and racks. Dry food items stored in carts with tight fitting lids. - No signs of pest activity at the time of the inspection. Abell pest control company conducts regular inspections. - FOODSAFE certified staff on duty (level I/II). Servery: - Coolers at < or = 4C. - Domestic freezers at < or = -18C. - Steam table at 60C. - Surface sanitizer available in bottles at 200ppm Quat solution.