INSPECTION REPORT Health Protection YTAN-CQ7PW4

PREMISES NAME Surrey Pretrial Centre #60614		Tel: (604) 291-9548 Fax:
PREMISES ADDRESS 14323 57th Ave Surrey, BC V3X 1B1		INSPECTION DATE March 23, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 24, 2023
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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High-temperature dishwasher's rinse cycle was not sanitizing dishes at 71C or hotter at the dish surface. Corrective Action(s): All dishes run through the dishwasher must be further sanitized in the two-compartment sink using your Quat sanitizer solution at 200 ppm, until the dishwasher has been repaired. See violation code 308 for additonal details. 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: High-temperature dishwasher was not reaching at least 71C at the dish surface during final rinse cycle. Corrective Action(s): Operator contacted facility's maintenance company at time of inspection. Dishwasher to be serviced today. Ensure the final rinse temperature is tested at the dish surface (by running your dishwasher-proof thermometer through the dishwasher cycle), and is at least 71C. Correct by: Today Violation Score: 9

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

Comments

- All hand washing sinks were properly supplied with hot/cold running water, liquid soap, and paper towels. - Quats sanitizer solution available at 200 ppm throughout for sanitizing food-contact surfaces. Dispenser in janitorial closet and at two-compartment sink tested to be at 200 ppm as well. Test strips available for monitoring. - Food preparation sinks were maintained in sanitary conditions. - All coolers were maintaining temperatures at 4C or colder - Freezers measured at -18C or colder - No hot-holding at time of inspection - Temperature logs available and up to date - Food storage practices satisfactory. All food stored off the floor, covered, labelled. - Dry storage areas well-maintained - Chemicals stored separately in janitorial closet - General sanitation satisfactory at time of inspection - Regular pest control is in place. **Please ensure to replace sticky traps when they have dirt/debris/droppings on them. - Kitchen staff have FoodSafe level 1.