INSPECTION REPORT Health Protection MBEK-BANTEF

PREMISES NAME The Carvery		Tel: (778) 294-6663 Fax:
PREMISES ADDRESS 102 - 2430 King George Blvd Surrey, BC V4P 1H5		INSPECTION DATE March 27, 2019	TIME SPENT 1.25 hours
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] 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: Chemical spray bottles (quats sanitizer) are not labeled. Corrective Action(s): Ensure that all chemicals are properly labeled to identify contents in order to prevent accidental mixing or misuse. Date to be corrected by: Today. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Few coolers observed to have missing / broken thermometers. Corrective Action(s): Ensure every cold holding unit is provided with an easy-to-view thermometer that is accurate to 1 degree C in order to verify unit temperatures. Date to be corrected by: April 3, 2019. Violation Score: 1

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

Comments

Routine inspection conducted: - Preparation (sandwich) cooler at 4 degrees C (above and below) - Three door cooler at 3 degrees C - Meat reach in cooler at 2 degrees C - Cheese reach in cooler at 3 degrees C - Vegetable reach in cooler at 4 degrees C - Front glass cooler at 4 degrees C - Chest freezer at -11 degrees C - Reach in freezer at -11 degrees C - Beverage coolers used for non-perishable beverage storage only - Hot holding internal temperatures at 60 degrees C or more - A probe thermometer is available on site for internal food temperature checks. Staff observed checking internal temperature of meat during cooking process. - Proper cooling practices observed to be in use at time of inspection. Internal temperature of cooled items that were probed measured at 4 degrees C or less. - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff observed to be properly washing hands after returning from break. - Low temperature dishwasher measured 48 degrees C and 100 ppm chlorine in rinse residual at utensil surface - Quaternary ammonium compounds (quats) sanitizer available in container with wiping cloths and in spray bottles at 200 ppm - No signs of pest activity observed at time of inspection - Washroom maintained in clean condition and hand washing sink adequately supplied - Temperature records on site. Reminder to keep up to date--dates missing. - Permit in view at front - FOODSAFE requirements met at time of inspection. Staff/management certificates kept on site.