INSPECTION REPORT Health Protection VCHN-CJ9QGY

PREMISES NAME Creekside Custom Foods		Tel: (604) 520-1906 Fax: (604) 520-1926
PREMISES ADDRESS 1430 Cliveden Ave Delta, BC V3M 6L9		INSPECTION DATE September 14, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At the time of inspection no approved food contact surface sanitizer solution available for use in kitchen. Corrective Action(s): Ensure the kitchen is also provided with a 200ppm quats sanitizer solution during operation. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Quats dispensed at over 400ppm from chemical dispensing station in the kitchen. Corrective Action(s): Service the quats dispenser and ensure quats is dispensed at 200-400ppm. Verify concentration using test strips. Correct by September 21, 2022. Violation Score: 3

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

Comments

Routine inspection: Pastry side: Hand sinks provided with liquid soap and paper towels. 200ppm quats available for use in labeled spray bottles. Large equipment is cleaned and sanitized in place. General sanitation is satisfactory. Dry storage is adequate. Walk in cooler at or below 4 degrees C. Walk in freezer at -16 degrees C. Packing lines equipped with metal detectors. Temperature monitoring records maintained and available for review. Sandwich: Entry points to kitchen and processing area provided with liquid soap and paper towels. Kitchen provided with a 2 compartment sink. Kitchen small walk in for raw material 3 degrees C. Finished product cooler at 4 degrees C. Processing room chilled to 4 degrees C. Sushi rice is acidified using sushi rice vinegar. Target pH is 3.8 to 4.5. Hand washing station in processing room provided with liquid soap and paper towels. 200ppm quats dispensed from chemical dispensing station. 200ppm quats available for use in labeled spray bottle. Dishwashing area: High temperature dishwasher final rinse temperature is verified using thermolabels. Final rinse temperature for September 14th at or above 71 degrees C at the plate level. General sanitation is good. Warehouse: Clean and organized. All food products stored off the ground. Receiving and some storage of finished product in walk in cooler. Ambient air temperature at or below 4 degrees C.