INSPECTION REPORT Health Protection JMAA-B8WW45

PREMISES NAME Price Pro - Snack Bar		Tel: (604) 594-1700 Fax: (604) 502-7034
PREMISES ADDRESS 6899 King George Blvd Surrey, BC V3W 5A1		INSPECTION DATE January 30, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lawrence Chow		NEXT INSPECTION DATE February 06, 2019
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Roast chicken, mixed vegetables, vegetable stew are all at approximately 50-55C at time of inspection. Corrective Action(s): Aforementioned items were discarded at time of inspection. You must ensure that: 1) Water level is high enough so that it touches the tray. 2) The gauge for the well water is kept at a level which maintains the hot-holding food products at 60C or greater. This is a repeat violation. Management is to inform all workers about the importance of maintaining the hot-holding unit (i.e. adding water when it runs low, keeping the door closed) to avoid temperature abuse. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No sanitizer bottle at front-of-house. "Sani-stuff" at back kitchen area is at >>> 200 ppm. Corrective Action(s): Sanitizer bottle was re-formulated with 200 ppm quaternary ammonium compound (i.e. your "sani-stuff"). Ensure that you either fill with the dispenser or manually dilute according to the manufacturer's directions. It is important that you routinely sanitize all of your food contact surfaces to prevent the growth of bacteria that could cause foodborne illness. 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

Routine inspection conducted. 1. Temperatures - Stand-up cooler at 4C or less - Stand-up freezer at -15C - Small prep cooler at 2C (all compartments) - Large prep cooler at 1-2C (all compartments) - Display cooler up-front at 2C - Beverage coolers at 4C or less - Rice hot-held inside rice cooker at 68C - Hot-held sausages at 71C - Hot-held pizza at 65C - Hot-holding cabinet only hot-held most foods at 50-55C - not acceptable (see violation code 206 above) - Thermometer units present inside hot-holding cabinets and coolers 2. Hygiene and Sanitizing - Hand wash station stocked with hot/cold running water, liquid soap, and single-use paper towels. Soap is running low - please replace as soon as possible - Ladles and knives generally maintained in good sanitary condition - Ice machine in good sanitary condition 3. Storage - Food products stored at least 6" off the floor - Single-use items are stored in original packaging inside cabinets - Condiments stored inside containers with squeeze pumps - area is well maintained 4. Pests - No evidence of recent pest activity at time of inspection - Mechanical traps checked did not contain any rodents 5. Administrative - Permit posted and up-to-date - Worker was required to take FoodSafe 1 last month. Proof of FoodSafe 1 registration to be provided to the EHO A follow-up inspection will be conducted to verify that HOT-HOLDING is done correctly. ALL items should maintain 60C or hotter inside the hot-holding cabinet. KEEP THE WATER LEVEL MAINTAINED.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B8WW45
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Condiments and sauces audited did not contain any trans fat.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment