INSPECTION REPORT Health Protection LKIM-AYJNYK

PREMISES NAME 7-Eleven #34339		Tel: Fax:
PREMISES ADDRESS 101 - 14410 108th Ave Surrey, BC V3R 1V4		INSPECTION DATE May 7, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Darlene Allen		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 16

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding unit at ambient air temperatures less than 60 degrees Celsius. 45-50 degrees Celsius observed. Unit gauge indicating 135 F (160 F required) Food inside unit held for 2 hours however timers not used upon arrival of inspector. Food items measured to be at 35-45 degrees Celsius. Thermometers not used frequently for re-heating food items. CORRECTED DURING INSPECTION - . Corrective Action(s): Ensure all food is re-heated to an internal temperature of 75 degrees Celsius and that thermometers are used prior to placing into hot holding unit. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Improper washing of utensils observed at front handsink - CORRECTED DURING INSPECTION. Staff washed-rinsed-sanitized in back area 2) Testing strips for QUAT sanitizer solution have not been used in awhile. Test strip had faded on end. CORRECTED DURING INSPECTION . Corrective Action(s): 1) Ensure staff are properly wash-rinse-sanitize in back three compartment sink. Sanitize for 2 minutes 2) Sanitizer solution is to be checked daily . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in front kitchen area. . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot holding unit ambient air temperature at 45-50 degrees Celsius. Gauge indicates 135F. Store Manager placed order for technician to repair. Technician to arrive within 4 hours. . Corrective Action(s): Have hot holding unit serviced. Food items are to be held no longer than the allotted 2 hours. Discard food items after 2 hours. . Violation Score: 3

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Two functional sink plugs available for use - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - First In First out and date stamping methods observed in use - Raw meat stored away from Ready to Eat food items - Light covers in place - Cooler handles and seals in good sanitary condition ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. NOTE: Significant improvements need to be made to front area. Cleaning of utensils, general cleanliness and temperature recording need to be addressed. Back area kitchen and temperature tracking was exceptional. Front area needs significant improvements.