INSPECTION REPORT Health Protection ALUI-AZVPQC

PREMISES NAME Valley View Funeral Home		Tel: (604) 596-8866 Fax: (604) 596-1593
PREMISES ADDRESS 14660 72nd Ave Surrey, BC V3S 2E7		INSPECTION DATE June 19, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) John Boulton		NEXT INSPECTION DATE 4 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

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Menu has been updated and includes new items. No food safety plans have been submitted for review regarding the new items. Corrective Action(s): Submit an updated food safety plans for any new items on your menu (ie. coconut curry chicken, etc). As discussed with manager, meats are not being cooked on the stove top grill as there is no commercial fumehood. Correct by: one week Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dishwasher had 0 ppm chlorine residual at time of inspection. Corrective Action(s): Dishes are to be run through the high temperature dishwasher only until the low temp machine is repaired such that it achieves 50 ppm chlorine residual at plate level after rinse cycle. Manager has indicated that a work order has been placed with the repair company. Send copy of report once repairs are complete. Business card provided. Correct by : today Violation Score: 3

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

Comments

Chef not on site at time of inspection, funeral home manager was present. Handsink (two compartment sink) equipped with liquid soap, hot/cold running water, and paper towels All temperatures satisfactory: Upright freezer in hallway at -20 deg C All coolers in kitchen and in the hallway beside the kitchen are at 4 deg C or less No hot holding at time of inspection 2 mechanical dishwashers on site and a large single compartment sink in between them (as approved by previous area EHO) -High temperature dishwasher (left side) achieved 75.9 deg C on rinse cycle at dish level -See above violation for low temp dishwasher -surface sanitizer in spray bottle at 100 ppm chlorine residual -General sanitation good -No signs of pests observed **Note: As there is no commercial ventilation/fumehood present in your kitchen (only a domestic fumehood), you are not permitted to cook/fry any meats/foods that will produce grease laden vapors,

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-AZVPQC
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. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
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