INSPECTION REPORT Health Protection DWAG-CZSRV8

PREMISES NAME The Carvery		Tel: (778) 294-6663 Fax:
PREMISES ADDRESS 102 - 2430 King George Blvd Surrey, BC V4P 1H5		INSPECTION DATE January 24, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bryan Guisseppe Mendiola		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] No Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Manager was observed to be coming in from the back entrance door and touched a fried chicken without washing hands. Corrective Action(s): Hands must be washed properly with liquid hand soap before handling / contacting any food items. Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Deep fried chicken was added to the menu without submitting an acceptable food safety plan. Corrective Action(s): Submit a food safety plan for deep fried chicken to the Environmental Health Officer to review. Correct by: Jan 31, 2024. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Glass-door cooler measured with an ambient air temperature of 7C. Manager adjusted the temperature at the control knob to lower the temperature. Manager also stated the temperature was set higher to prevent freezing of condenser. Corrective Action(s): Service / fix the cooler to ensure the temperature can be maintained at 4C or less Correct by: Jan 26, 2024 Violation Score: 3

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

Comments

Routine inspection: - Coolers (beverage, sandwich, stand-up) maintained at 4C or less. - Chest and reach-in freezer maintained at -18C or less. - Hot food hot held above 60C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - Low temperature dishwasher dispensed 50 ppm chlorine sanitizer at the surface leve - No pest activities observed at the time.