INSPECTION REPORT Health Protection PKUR-CLUQJU

PREMISES NAME Mary Brown's #4021		Tel: (604) 503-8366 Fax:
PREMISES ADDRESS B - 7213 120th St Delta, BC V4C 6P5		INSPECTION DATE December 5, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dewayne Fry		NEXT INSPECTION DATE December 12, 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: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cheddar cheese in undercounter cooler at 15 C. Corrective Action(s): Cheddar cheese was transferred to standing cooler that was at 4 C. Transfer all other potentially hazardous foods to working cooler. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and dirt on floors and corners. Corrective Action(s): Floors and corners require deep cleaning. Correct by Dec 12, 2022. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sandwich prep cooler in the front had an ambient air temperature of 12 C. Corrective Action(s): All coolers must be at 4 C or below. Service/replace cooler so that it is at 4 C or below. Until then, do not use it for the storage of potentially hazardous foods. Correct by Dec 12, 2022. Violation Score: 3

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

Comments

Routine Inspection Walk-in cooler at 4 C or below. Walk-in freezer at -18 C or below. Standing cooler at 4 C or below. Standing freezer at -18 C or below. Display cooler at 4 C or below. Hot holding units above 60 C. Hand washing sinks equipped with hot/cold running water, liquid soap and single-use towels. Quats surface sanitizer in spray bottle and in buckets registered at 200 ppm for quats. High-temperature dishwasher reached 71 C on plate surface (ensure it is tested daily and warms up prior to using). Pest control services are in place - ensure dropping are cleaned daily (some seen near the furnace). Follow proper procedures for cleaning droppings; sanitize area with 200 ppm bleach. All counters and other food contact surfaces are to be sanitizied daily before use. FOODSAFE Level 1 - please keep in mind that at least one staff (in the absence of owner/operator) must have FOODSAFE Level 1 or equivalent training at all times.