Report No. AJON-CJJ676

INSPECTION REPORT
Health Protection
AJON-CJJ676

PREMISES NAME
Bear Creek Market

Tel: (604) 591-6182
Fax:

PREMISES ADDRESS
1 - 8776 140th St
Surrey, BC V3W 5L3

INSPECTION DATE
September 22, 2022

TIME SPENT
1 hour

OPERATOR (Person in Charge)
Nirmalpal Kaur Pamma

NEXT INSPECTION DATE
October 06, 2022

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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION):
Hand washing station in kitchen blocked with dishes in the hand basin.
Corrective Action(s):
Remove dishes from the hand basin. Ensure all hand washing stations are unobstructed and easily accessible at all times. Do not store any dishes in this sink.
Violation Score: 15

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation:
Mesh at bottom of screen door is loose and detached from the frame.
Corrective Action(s):
Repair or replace mesh for the screen door to prevent potential pest entry. To be corrected by October 6, 2022.
Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Follow-Up inspection # AJON-CFGS63 of Jun-17-2022
Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation:
Temperature of food in sandwich prep cooler in front (across Dasani cooler) probed at 12.3 degrees Celsius.
THIS IS A REPEATED VIOLATION.
Correction:
Discard all potentially hazardous foods from this cooler.
Do not store any potentially hazardous foods in this cooler until receiving written confirmation from the Health Inspector.

Code 301 noted on Follow-Up inspection # AJON-CFGS63 of Jun-17-2022
Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation:
Dough mixer in back storage area unsanitary. THIS IS A REPEATED VIOLATION.
Correction:
Thoroughly clean dough mixer, including to sanitize the mixing bowl.

Code 302 noted on Follow-Up inspection # AJON-CFGS63 of Jun-17-2022
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation:
No chlorine (bleach) sanitizer available in the kitchen.
THIS IS A REPEATED VIOLATION.
Correction:
Prepare a 100-200 ppm chlorine (bleach) sanitizer solution to sanitize all food contact surfaces after they have been cleaned.

Code 401 noted on Follow-Up inspection # AJON-CFGS63 of Jun-17-2022
Adequate handwashing stations not available for employees [s. 21(4)]
Observation:
Paper towels and liquid soap not available at the kitchen hand washing station.
THIS IS A REPEATED VIOLATION.
Correction:
Install and fill dispensers for paper towels and liquid soap. Ensure all hand washing stations are fully equipped with liquid soap, paper towels and hot/cold running water.

Code 402 noted on Follow-Up inspection # AJON-CFGS63 of Jun-17-2022
Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation:
Hand washing station in kitchen not being used at all as it is not a fully functional hand washing station (see violation 401).
Correction:
Review proper and frequent hand washing procedures with all staff.
Post signage at each hand washing station on the proper steps for hand washing.

Comments

Routine Inspection:

Kitchen:
Temperature of under-counter coolers maintained at or below 4 degrees Celsius.
General food storage satisfactory:
- Food stored off the floor.
- Food covered on storage shelves.
Cleanliness of equipment and storage units satisfactory.
Chlorine (bleach) sanitizer bottle is stored in the front area. Keep a separate bottle of chlorine (bleach) sanitizer, or a bucket with sanitizer, in the kitchen as sanitizer needs to be available in all food preparation areas.

Front Area:
Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.
All temperatures met health requirements:
- Coolers (sandwich prep, upright, all displays) maintained at or below 4 degrees Celsius.
- Freezers (displays) maintained below -18 degrees Celsius.
- Hot holding maintained above 60 degrees Celsius.
Concentration of chlorine (bleach) sanitizer in spray bottle = 200 ppm. This bottle of sanitizer is also used in the kitchen.
Slushi machines operating properly.

Back Storage:
2-compartment sink equipped with hot/cold running water.
Temperature of walk-in cooler maintained below 4 degrees Celsius.
Temperature of walk-in freezer maintained below -18 degrees Celsius.
No signs of pest activity at the time of inspection.

In addition to the violations above, ensure the following:
Keep up with the cleaning and sanitation of the facility, including all shelving units and inside all equipment.
Keep pathways clear in the back storage room. Do not leave boxes and storage bins in the pathway.
Keep working on organizing store front area. Try to put away merchandise and food items as soon as possible.

Operator signature not required due to the COVID-19 Pandemic.
Report to be emailed to the Operator.