INSPECTION REPORT Health Protection DWAG-BDJQQZ

PREMISES NAME Honeybee Centre - Kitchen		Tel: (604) 575-2337 Fax: (604) 575-2338
PREMISES ADDRESS 7480 176th St Surrey, BC V3S 7B1		INSPECTION DATE June 27, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) John Gibeau		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 = 6

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Buns with egg fillings were stored at room temperature covered with saran wrap. The internal food product temperature for the buns were 18C. Staff stated the buns were left at room temperature for less than 1 hours. Corrective Action(s): Staff moved the buns back into the prep cooler. Cold potentailly hazardous food must be stored at 4C or less at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Glass-door cooler was missing an accurate thermometer. Corrective Action(s): Obtain an accurate thermometer for the glass-door cooler. Correct by: Jun 28, 2019 Violation Score: 1

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

Comments

Routine inspection: - Coolers (prep, under the counter, glass-door, stand-up) maintained at 4C or less. - Freezers (chest, stand-up) maintained at -18C or less. - Soups hot held at 66C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 100 ppm chlorine sanitizer available in pails. Instructed the staff to store wiping clothes in the sanitizing pails when not in use. - Low temperature dishwasher dispensed 50 ppm chlorine sanitizer at the plate level. - Food products stored off the ground and organized. - General sanitation satisfactory. - No pest activities observed at the time of the inspection. Note: Maintain temperature records for all refrigeration units on-site on a daily basis.