INSPECTION REPORT Health Protection JCHW-AYRQAB

PREMISES NAME Arbourside Court		Tel: (604) 597-6644 Fax: (604) 597-6401
PREMISES ADDRESS 13751 74th Ave Surrey, BC V3W 1A8		INSPECTION DATE May 14, 2018	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Paul Janzen		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Deli slicer sharpening guard was found to have dried food debris. Corrective Action(s): Ensure deli slicer is completely disassembled for cleaning and sanitizing after each use. Slicer was cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw meat was thawing at room temperature - items were still partially frozen. Corrective Action(s): Frozen potentially hazardous foods must be thawed in a cooler at 4C or under cold running water to prevent the growth of pathogens and or the formation of toxins. Items were transferred into the walk-in cooler at the time of inspection. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler door seals are torn and need to be replaced. Corrective Action(s): Replace door seals and ensure they are maintained in good working order to prevent loss of cold refrigeration air and to prevent accumulation of food debris in the seals. Correction date: 1 month Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 4C. -Upright cooler was at 4C. -Upright freezer was at -21C. -Hot holding was greater than 60C. -Items were cooked to greater than 74C. -Temperatures are checked and recorded daily. -Chemical dishwasher had a final rinse of 100ppm to 200ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). Dishwasher concentration tested and recorded daily. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer pail and spray bottle labelled and tested at 200ppm. -Quats sanitizer dispenser tested at 200ppm - solution tested daily and recorded. -Ice machine was found to be clean and sanitary. -General food storage practices good at the time of inspection. Foods properly stored off the floor, covered, and labelled. Raw meats stored below ready-to-eat foods. -Canned foods within their best before dates and were in good condition (no dents). -Dry ingredient scoops stored inside dry ingredient bin, but scoops are not in contact with the ingredients. -General sanitation satisfactory at the time of inspection. Addition cleaning required under the upright freezer/cooler units. -Facility is serviced by a professional pest control operator. No signs of pests noted at the time of inspection. *Do not store personal items on equipment - purse was on deli slicer. *FoodSafe Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018. In order to meet the FoodSafe Level 1 requirement, certificates must be valid/not expired. -Please contact the inspector if you have any questions or concerns.