Fraser Health Authority



INSPECTION REPORT
Health Protection
MBEK-CPPUMZ
PREMISES NAME
Piquant Gourmet Foods		Tel: (604) 535-8638
Fax:
PREMISES ADDRESS
1627 128th St
Surrey, BC V4A 3V2		INSPECTION DATE
March 7, 2023		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
David Narod		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): One of two available sanitizer spray bottles contained bleach water at over 200 ppm chlorine. Note: Other bleach water was at correct concentration for food contact surface sanitizer (100 to 200 ppm chlorine).
Corrective Action(s): Sanitizer was prepared and measured 100 to 200 ppm chlorine. Ensure food contact surface sanitizer is always available at the correct concentration for safe and effective sanitizing of food contact surfaces (including incidental food contact surfaces) with no rinse step.
Violation Score: 3

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

Routine health inspection.
Coolers at 4 degrees C or less.
Freezers at -18 degrees C or less.
No hot holding at time of inspection.
Thermometers available for cold holding units.
Food is protected from potential contamination.
Reviewed thawing, cooking, and cooling processes. Probe thermometer available for internal food temperature checks.
Hand washing stations (front area, kitchen) are supplied with hot and cold running water, liquid soap, and paper towels.
Three compartment sink supplied with hot and cold running water. Three sink plugs available. Manual ware washing practices reviewed.
No signs of pest activity observed at time of inspection.