INSPECTION REPORT Health Protection AHEN-CPSTHJ

PREMISES NAME Argyll Lodge		Tel: (604) 581-4174 Fax: (604) 582-6348
PREMISES ADDRESS 14590 106A Ave Surrey, BC V3R 1T4		INSPECTION DATE March 10, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Baljit Kandola		NEXT INSPECTION DATE 5 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: A small amount of rodent droppings were observed on a floor corner in the kitchen (next to the cabinets) and a shelving unit in the dry storage room. Corrective Action(s): Staff sanitized the above-noted areas to remove the rodent droppings during the inspection. Monitor for signs of pest activity and continue with your professional pest control program and pest control measures: -Cleaning and sanitizing all affected areas to remove rodent droppings. -Ensuring food products and food equipment is protected from any potential contamination (e.g. storing equipment inside enclosed cabinets between use, storing dry goods in pest proof containers with tight fitting lids, etc.). -Sealing any potential entry points. Keeping the doors closed between use. -Removing garbage regularly. -Preventing any potential breeding grounds for pests by maintaining the facility in a clean condition. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rodent droppings were observed on a floor corner in the kitchen and a shelving unit in the dry storage room. Corrective Action(s): Above-noted areas were sanitized to remove the rodent droppings during the inspection. Violation Score: 3

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

Comments

Handwashing station (double compartment sink) was supplied with liquid soap, hot and cold running water, and single-use paper towels. Dishwasher final rinse temperature was at or above 71 degrees C (measured at 77 degrees C) at the plate level. Dishwasher final rinse temperature was at least 180 degrees F for at least 10 seconds at the manifold level. 100 ppm chlorine sanitizer was available in a sanitizer pail with a wiping cloth. Both refrigeration units were at or below 4 degrees C in the kitchen. Freezer temperatures (of freezer in the kitchen, three chest freezers downstairs, and upright breads freezer downstairs) were satisfactory. Refrigeration units were equipped with thermometers. Raw meat was stored on lower shelving units in the refrigeration unit than ready-to-eat food. Probe thermometer was available to check cooking temperatures. Chicken was being cooked on the stove-top during the inspection. It was reviewed to cook it to at least 74 degrees C internal temperature for at least 15 seconds. Pest control program was in place via A General Pest Control Ltd. on a biweekly basis according to staff and based on the pest control reports. Both pest control reports from February 2023 were reviewed; 1 trap with a caught mouse was noted on the report. Dry goods were in pest proof containers with tight fitting lids. Door to the designated dry storage room had weather-stripping on it on both sides. Staff member with valid FOODSAFE Level 1 course training (expiration date: June 28, 2023) was present on shift. Refer to www.FOODSAFE.ca for information on the FOODSAFE Level 1 refresher course. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the Environmental Health Officer.