INSPECTION REPORT Health Protection VCHN-AC7PZG

PREMISES NAME Fresgo Inn		Tel: Fax:
PREMISES ADDRESS 10102 King George Blvd Surrey, BC V3T 2W4		INSPECTION DATE July 25, 2016	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 08, 2016
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

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 final rinse temperature of high temperature dishwasher at the plate surface 66 degrees C. - At the time of inspection no approved food contact surface sanitizer solution available for use in back food preparation area, main cooking line, and behind bakery food preparation area. Corrective Action(s): - Operator has adjusted the thermostat on the booster heater and final rinse temperature at plate surface now registers 73 degrees C. Call a service technician and ensure high temperature diswasher is in good working order. Followup inspection required. - Ensure during operation an approved food contact surface sanitizer solution (100ppm bleach or 200ppm quats) is available for use. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the walk in cooler in the main kitchen. Food debris accumulations observed on centre wired shelf rack, on top of food containers, and floor underneath the shelves. Corrective Action(s): Correct by August 8, 2016. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Left preparation cooler inserts internal food product temperatures 6-8 degrees C. Lower section at 6 degrees C. - At the time of inspection final rinse temperature of high temperature dishwasher 66 degrees C. at the plate surface. Corrective Action(s): - Operator states cooler is to be serviced. Relocated cut tomatoes and fruit salad in the lower section to the walk in cooler. Cut tomatoes in insert to be used within 2 hours. Service and ensure cooler is capable of maintaining 4 degrees C or less at all times. - Ensure final rinse temperature at the plate surface for the high temperature dishwasher is at or above 71 degrees C at the plate surface. Correct immediately. Violation Score: 9

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

Comments

Routine inspection: Hand sinks provided with liquid soap and paper towels. 200ppm quats dispensed from chemical dispenser in front area. Dishwasher after adjustment registers 73 degrees C at the plate surface during the final rinse cycle (see above). Walk in cooler at 3 degrees C. Walk in freezer at -7 degrees C. Unit in defrost cycle. Upright cooler at 4 degrees C. Preparation cooler inserts and lower section at or below 4 degrees C. Main food preparation line hot holding at or above 60 degrees C. Drawer coolers at or below 4 degrees C. Dessert cooler at 4-5 degrees C. Walk in cooler behind bakery at 1-2 degrees C.