Fraser Health Authority



INSPECTION REPORT
Health Protection
DSOG-AUGS2G
PREMISES NAME
Funplex		Tel: (604) 868-9100
Fax:
PREMISES ADDRESS
12070 88th Ave
Surrey, BC V3W 3J2		INSPECTION DATE
December 28, 2017		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Raj Bhullar		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 = 5
Critical Hazards: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): A wiping cloth for non-food contact surfaces stored on the splash guard installed at the main handwashing station.
Corrective Action(s): Store all wiping cloths away from the handwashing station. This area must be clear of any equipment or utensil in order to wash hands properly.
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

- General sanitation is good.
- Handwashing station stocked with cold/hot running water, soap, and paper towels.
- Upright cooler < or = to 4C.
- Upright freezer < or = -18C
- Hot holding unit for pizza was not turned on at the time of the inspection. The manager stated that the unit is rarely used. Ensure that the temperature maintains > or = 60C.
- Three compartment sink available for manual dishwashing. Quat sanitizer available. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Ensure to keep the sanitizing compartment free of any dirty utensil or plate. This compartment is designated for sanitizing purpose only.
- Surface sanitizer available in spray bottles at 200 ppm QUAT solution. Ensure to provide surface sanitizers at each station (ie. main kitchen, serving area) to clean and sanitize food contact surfaces. Ensure to replace dirty wiping cloths as needed.
- Dry storage area is satisfactory. Dry food items stored at least 6 inches off the floor on wire racks.
- No signs of pest activity.
- FOODSAFE certified staff on duty. Make copies of all FOODSAFE certificates and have them available for review by the health inspector. At least one FOODSAFE certified staff must be on duty at all times.