Handsinks were supplied with liquid soap and paper towels.
Coolers were 4 degrees C (40 degrees F) or less.
Freezers were -18 degrees C (0 degrees F) or less.
Dishwasher final rinse was 71 degrees C or hotter (73.6 degrees C) internally at the plate.
100 ppm chlorine sanitizer was available in the bucket with wiping cloths.
Based on my conversation with the operator over telephone, the food premises is undergoing the following renovations: the counter-tops are being upgraded to stainless steel in the front area, the wall are going to be re-painted, tiles are going to be installed over the floor, and the faucet of the handsink will be repaired. No changes to the fixtures, coolers, and layout are proposed according to the operator.
The following requirements must be met:
1. Ensure all construction materials are smooth, impervious to moisture, non-toxic, easy-to-clean, and durable. The junctions between the floor and walls should be coved.
2. Ensure that the food premises remains closed throughout the renovations to protect food from contamination by construction debris and contact the area Environmental Health Officer of Fraser Health for an approval to operate once the renovations have been completed.
NOTE: If any changes are proposed to the layout, you must submit the proposed floor plans to the Surrey Health Protection Office to seek health approval prior to making any changes.