INSPECTION REPORT Health Protection ALUI-APTS3W

PREMISES NAME Valley View Funeral Home		Tel: (604) 596-8866 Fax: (604) 596-1593
PREMISES ADDRESS 14660 72nd Ave Surrey, BC V3S 2E7		INSPECTION DATE August 1, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) John Boulton		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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach surface sanitizer was not prepared at time of inspection. Staff currently using spray bottle of multi purpose cleaner. Corrective Action(s): Prepare proper bleach sanitizer solution in spray bottle: 1 tsp bleach per 1 liter of water (100 ppm chlorine residual). Bleach/chlorine is an approved sanitizer to use on food contact surfaces to kill bacteria. Multi purpose cleaners are not approved for use in a commercial kitchen setting, only for home/domestic use. Violation Score: 5

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

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

Comments

Handsink equipped with liquid soap, hot/cold running water, and paper towels All temperatures satisfactory: Upright freezer at -22 deg C All coolers in kitchen and in the hallway beside the kitchen are at <4 deg C No hot holding at time of inspection 2 mechanical dishwashers on site: -High temperature dishwasher achieved 75.9 deg C on rinse cycle at dish level -Low temperature (chemical) dishwasher achieved 50 ppm chlorine residual on rinse cycle--> Test strips available on site to test sanitizer concentration (these can also be used to test your surface sanitizer concentration -->100 ppm residual required) -General sanitation good -No signs of pests observed **Note: As there is no commercial ventilation/fumehood present in your kitchen (only a domestic fumehood), you are not permitted to cook/fry any meats or oils or foods that will produce grease vapors, as this is a fire hazard. Discussed this with chef, who indicated that no frying is done on the domestic gas stove top.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-APTS3W
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment