INSPECTION REPORT Health Protection JMAA-AZUT4V

PREMISES NAME Catering Visions		Tel: (604) 657-8373 Fax:
PREMISES ADDRESS 1 - 13375 115th Ave Surrey, BC V3R 0R8		INSPECTION DATE June 18, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Mark Nowak		NEXT INSPECTION DATE June 20, 2018
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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (PHFs) stored inside walk-in cooler had an internal temperature of 7-8C. Corrective Action(s): All potentially hazardous foods were placed into other coolers with an ambient temperature of 4C or less. Do not store PHFs such as meats, dairy, seafood, or cut produce in a cooler that cannot maintain 4C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler at an ambient temperature of 9C. Corrective Action(s): All potentially hazardous foods inside, including beef and sliced produce, were moved into other coolers. Adjust or maintain cooler so that it reaches and maintains an ambient temperature of 4C or less. Date to be corrected by: June 20, 2018 Violation Score: 9

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

Comments

Routine inspection conducted. Facility shares kitchen space with Railway Cafe. The following observations were made: 1. Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders) - Walk-in cooler, undercounter prep cooler and cooling wells, stand-up cooler in corner all at 4C or less - Hot-holders for soup at 64C - Walk-in freezer at -18C 2. Hygiene and Sanitizing - Handwash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Quaternary ammonium compound (quats) sanitizer present in spray bottles at 200 ppm - Sanitizing pail reserved for use at the back contains 200 ppm chlorine residual - Utensils, ladles, chafing dishes, knives, and cutting boards generally maintained in good sanitary condition - High-temperature dishwasher sanitizes at 75.1C at the plate - final rinse cycle (Min: 71C) 3. Storage - All food items are covered with food-grade seran wrap or inside tight-fitting lids - Storage area is kept in sanitary condition - Upstairs storage area housing chafing dishes, single-use disposables, and plates. All items are packaged inside containers or inside food-grade seran wrap - good - Janitorial area and chemical storage is separate from food processing areas 4. Administrative - Operator has FoodSafe 1, certified in 2001. (Note: All FoodSafe 1 certificates issued before July 29, 2013 will expire on July 29, 2018. FoodSafe 1 must be renewed by July 29, 2018. Go to www.foodsafe.ca to take the Level 1 Refresher Course, available online) 5. Pest Control - No signs of recent pest activity at time of inspection