INSPECTION REPORT Health Protection TSTY-AHCUDE

PREMISES NAME CEFA South Surrey/Morgan Crossing		Tel: (604) 385-3441 Fax:
PREMISES ADDRESS 400 - 15355 24th Ave Surrey, BC V4A 2H9		INSPECTION DATE January 6, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Raj Sumra		NEXT INSPECTION DATE 2 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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was measured at well over 200ppm in spray bottle (test strip bleached out). Additionally, the permanent marker label on the bottle had faded to the point where it was illegible. Corrective Action(s): New label written during inspection. It is highly recommended that a more permanent label be attached to the bottle. Solution diluted to 200ppm. Ensure this solution is mixed using one teaspoon of bleach to each Litre of water - this is a recurring problem at this location. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: 1) Thermometer in cooler appears to be broken. 2) No probe thermometer is available on site to monitor cooking/cooling temperatures. Corrective Action(s): Install an accurate thermometer in the cooler by tomorrow. Obtain a probe thermometer to check cooking temperatures prior to the next batch of chicken/other meat dishes being cooked (or by 9th January at the latest). Violation Score: 1

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

Comments

*General sanitation excellent. No pest issues observed during inspection. *Hand sink equipped with warm water, liquid soap and paper towels. *High-temperature dishwasher reached a final sanitizing rinse temperature of > 71 C at the plate level. *Two-compartment sink functional. Staff wash and rinse dishes in the sinks, followed by a sanitizing step in the dishwasher. *Cooler at or below 4 C. No large-volume cooling of leftovers occurs (new food made daily). *Chest freezer at or below -18 C. *Organization of raw and ready-to-eat foods satisfactory. *Dry goods storage maintained in tidy condition. *Cutlery, tools and other utensils stored in clean condition. *Food Safe requirements met at time of inspection (new kitchen staff on duty).

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: TSTY-AHCUDE
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. No 01/06/2017 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.2 hour Specific comments: Parkay margarine: 2g trans fat per 8g total (25% trans fat). Discussed with staff and supervisor on site - discontinue use of this product and switch to a product containing 2% or lower trans fat immediately.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment