INSPECTION REPORT Health Protection TGIL-CAM2NZ

PREMISES NAME Price Pro - Commissary		Tel: (604) 594-1700 Fax: (604) 507-7034
PREMISES ADDRESS 6899 King George Blvd Surrey, BC V3W 5A1		INSPECTION DATE January 12, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: *REPEATED VIOLATION* Rodent droppings were observed in the corner near dishwashing area and under hot holding unit (near prep cooler). Corrective Action(s): - Remove rodent droppings from the affected areas and disinfect the area with 1 part bleach to 9 part water solution. Wear proper PPE during cleaning. - Ensure that the kitchen is maintained in sanitary condition and cleaned regularly to prevent the risk of food contamination from rodent droppings. - Discuss the issue with your Pest Control Company to set out a plan for pest management. TO BE CORRECTED BY - January 21, 2022 Violation Score: 3

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

Comments

Routine inspection conducted at the facility. Kitchen is used for catering/cooking classes and was not in use at the time of inspection. The following observations were made: Temperature (coolers to be at 4C or less, freezers at -18C or less, hot holding units at 60C or above): - 2 door freezer in kitchen at -16C - 2 door cooler at 4C - Prep cooler was measured at 7C and was not used for cold storage. Ensure that the ambient temperature of cooler is maintained at least 4C or less prior to using it for cold storage. - Freezer in dining area at -11C - One refrigeration unit in dining area was turned off and no food was stored in it. Storage: - Chemicals and cleaners were stored separate from food preparation areas. - Clean dishes were stored in sanitary condition. Sanitation & Maintenance: - Hand wash station was available and had adequate supply of hot/cold running water, liquid soap, and single-use paper towels. - High temp mechanical dishwasher reached 75.9C at dish surface. - 2 compartment dishwashing sink and 2 compartment prep sink were maintained in good sanitary condition. Pest Management: - Professional pest control company conducts routine checks.