INSPECTION REPORT Health Protection JPAK-CH4PDM

PREMISES NAME Parkland Food Market		Tel: (604) 590-4815 Fax: (604) 590-4715
PREMISES ADDRESS 8270 144th St Surrey, BC V3W 5T5		INSPECTION DATE August 8, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Paramjit Ghotra		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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Refer to Code#308; temperature of the pizza prep cooler was at 14-16 C. Cooler must be able to hold temperature at 4 C or lower at all times. All cold potentially hazardous foods must be transfer to a working cooler at 4 C or lower. Corrective Action(s): Required operator to transfer all foods from the pizza prep cooler to a working cooler at 4 C or lower until the pizza prep cooler is in good working order 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: Measured temperature of the pizza prep cooler at 14-16C. Corrective Action(s): Required operator to repair/replace the cooler so that it can maintain temperature at 4 C or lower at all times Date to be corrected by: Aug 12 2022 Violation Score: 9

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

Comments

Overall sanitation is satisfactory Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks Three compartment sink used to manual ware washing Under-counter cooler at 4 C or lower Walk-in cooler at 4 C or lower; walk-in freezer at -18 C or lower Beverage coolers at 4 C or lower; ice cream freezers at -18 C or lower Beverage dispensing units maintained in sanitary condition Dry storage area maintained in sanitary condition Hand washing station in the back by the dough mixing area stocked with liquid soap and paper towel Hot holding unit at 60 C or higher Bleach available for sanitization. No sign of pests noted at the time of inspection