INSPECTION REPORT Health Protection SDHI-CT7QEG

PREMISES NAME PICS - Assisted Living Food Service		Tel: (604) 596-0052 Fax: (604) 596-7217
PREMISES ADDRESS 12075 75A Ave Surrey, BC V3W 1N3		INSPECTION DATE June 27, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Inderjeet Hunal		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked rice in hot-holding unit measured at internal temperature of 43'C with probe thermometer. Staff stated that the rice was made at 10:30am and will be served by 12:30pm (within 2 hours). All leftovers will be discared after lunch. Corrective Action(s): Store all hot-held cooked potentially hazardous foods at or above 60'C at all times to prevent time-temperature abuse. Monitor and verify hot-holding temperatures with available probe thermometer. All foods left out at room temperature (in the danger zone) for more than 4 hours must be discarded. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw frozen chicken in bags (X2) observed in a container stored at room temperature in the kitchen. Chicken was observed still frozen. Staff placed the bags of chicken at the bottom shelf of the walk-in cooler during inspection. Corrective Action(s): All frozen potentially hazardous foods must be thawed using an approved thawing method. Ensure frozen foods are thawed under refrigeration (at or below 4'C) or in the original packaging under cold running water (or as per approved food safety plan). Violation Score: 1

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

Comments

Routine Inspection Conducted - Inspection conducted with Practicum Student Environmental Health Officer Observations: - Walk-in cooler at 1'C - Walk-in freezer at -19'C - Glass display cooler at -20'C - Hot-holding units measured at or above 60'C (with exception of one, refer to violations) - Temperature logs are maintained - good! - General sanitation is excellent during inspection - All hand washing stations are unobstructed and adequately supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 73.6'C at plate surface (above minimum required final rinse temperature of 71'C) - 3-compartment sink available with drain plugs - QUATs sanitizer pails (X2) measured at 200 ppm QUATs concentration with test strip - Ice machine observed in good sanitary condition with scoop placed outside the ice machine - Ventilation canopy in okay sanitary condition (due for maintenance cleaning on Oct 19, 2023) - All food observed stored covered and at least 6 inches off the floor - Dry stored foods observed stored in pest proof containers - No signs of pests during inspection - Pest reports available on site. Pest control company inspects every month. - Mechanical traps observed in place on site - FOODSAFE Level 1 trained staff available on site - Permit is available and posted on site Notes: - QUATs sanitizer dispenser at the 3-compartment sink is not functioning. - A separate QUATs sanitizer dispenser has been installed on the wall in the dishwashing area and is measured at 200 ppm QUATs concentration with test strip Reminders: - Ensure staff are verifying cooked, cooled and hot-holding temperatures of all potentially hazardous foods with available probe thermometer to prevent time-temperature abuse Please contact the health inspector for any questions or concerns.