INSPECTION REPORT Health Protection ALUI-BFYRSJ

PREMISES NAME Zion Park Manor Food Service		Tel: Fax:
PREMISES ADDRESS 5939 180th St Surrey, BC V3S 4L2		INSPECTION DATE September 13, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There is water pooled in the walk in cooler, along the floor leading to the back of the cooler. There is some green mold buildup developing along this back area as well. Corrective Action(s): Clean walk in cooler and remove all mold/buildup. Ensure that pooled water in walk in cooler does not accumulate, in order to prevent this from occurring. Correct by: today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: There is a leak in the walk in cooler, leading to the pooling of water underneath the shelving unit and contributing to unsanitary conditions inside the cooler (mold buildup). Corrective Action(s): Repair leak such that water no longer is pooling/accumulating inside the walk in cooler. Correct by: This week Violation Score: 3

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

Comments

Routine inspection conducted: All handsinks equipped with liquid soap, paper towels, hot/cold running water All temperatures satisfactory: -Walk in cooler along back wall at 3.8 deg C -Walk in freezer at -17.9 deg C -Glass door cooler by stove area: 3.1 deg C -Upright coolers at 4 deg C or less -Thermometers available in all cold holding units -No Hot held items at time of inspection (after lunch service) -High temperature dishwasher achieved 72 deg C on rinse cycle (minimum 71 deg C required) -Quat sanitizer in bucket at 200 ppm QUATS, test strips available on site -Foods in coolers are all covered -Dry storage area very good, all foods stored off floor -No signs of pests at time of inspection -Permit posted in kitchen along side wall with valid decal -FoodSafe certified staff on site