INSPECTION REPORT Health Protection ABRR-BA2Q9F

PREMISES NAME Pacific Carlton		Tel: (604) 531-1160 Fax: (604) 535-8730
PREMISES ADDRESS 15366 17th Ave Surrey, BC V4A 1T9		INSPECTION DATE March 7, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Samantha Wright		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 = 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): Crates of raw eggs stored on the middle shelf inside walk-in cooler Corrective Action(s): Store eggs on the bottom shelf, away from fruits and vegetables and other ready to eat items. This is important to prevent cross contamination Violation Score: 3

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

Comments

Main Kitchen - Handwashing station is supplied with cold/hot running water, soap, and paper towels. - Walk-in cooler is measured at less than 4C - All freezers (walk in, chest) are measured at less than -18C. - Hot holding unit is not in use at the time of inspection - High temperature dishwasher reached 74C at the plate level during the final rinse cycle. - Surface sanitizer available labeled buckets with presoaked wiping cloths at 100 ppm chlorine solution. - Storage practices are satisfactory - No signs of pest activity. - FOODSAFE certified staff is available on site - General sanitation is satisfactory - Temperature records are well maintained. Servery and Dining Areas: - Upright cooler (dining) at 4C - Upright cooler (servery) at 3C - Freezer at -14C - Steam table not in use at time of inspection - Soup hot holding unit not in use at the time of inspection - All handsinks are adequately stocked - Temperature logs are maintained. NOTE: Comet cleaner with bleach is used for servery and dining area, the concentration is measured at greater than 200ppm chlorine residual. Please note that a final rinse step is required when concentration is greater than 200ppm chlorine residual when used on food contact surfaces. Alternatively, Bleach solution can be prepared at 100ppm chlorine residual in a spray bottle and used for dining area and servery food contact surfaces. NOTE: Hydrogen peroxide disinfectant is used for dining tables only.