INSPECTION REPORT
Health Protection
MBEK-BD3TKL

PREMISES NAME
Liberty Kitchen Grandview
Tel: (604) 385-0568
Fax: (604) 385-1787
PREMISES ADDRESS
110 - 16010 24th Ave
Surrey, BC V3Z 0R5
INSPECTION DATE
June 12, 2019
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Kyle Anderson
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): Wire cheese slicer was observed with what appeared to be fresh cheese debris. Slicer was observed to be stored in clean utensil/equipment storage area.
Corrective Action(s): Slicer was removed to be placed though the dishwasher at the time of inspection. Ensure that all equipment and utensils are properly washed, rinsed, and sanitized prior to placing into clean storage area. Inspect equipment and utensils to ensure items have been properly cleaned to remove food debris and/or residues.
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:

- Main walk in cooler at 4 degrees C
- Bar walk in cooler at 4 degrees C
- Preparation line coolers at 4 degrees C or less*
- Bar cooler (containing perishable foods) at 1 degree C
- Reach in freezer at -20 degrees C
- Walk in freezer at -10 degree C*
- Hot holding internal food temperatures at 60 degrees C or more
- Thermometers available for cold holding units. Probe thermometers available for internal food temperature checks.
- Food is covered and stored off the floor. Raw animal products and ready-to-eat foods are properly organized
- In use utensils are stored under temperature control (60 degrees C or more; 4 degrees C or less).
- Ice machine and bins observed to be in sanitary condition
- Hand washing stations are unobstructed and supplied with hot and cold (or warm) running water, liquid hand soap, and single use paper towels.
- Quaternary ammonium compounds (quats) sanitizer was measured at 200 ppm in labeled buckets and labeled spray bottles (front and back of house)
- Low temperature dishwasher (kitchen) was measured at 54 degrees C and 100 ppm chlorine in rinse residual at utensil surface
- Low temperature bar glass washer measured 12.5 to 25 ppm iodine
- Chemicals are stored in a separate area away from food
- Designated area in use for staff personal items such as clothing
- No signs of pest activity observed at time of inspection
- FOODSAFE requirements met at time of inspection
- Washrooms maintained in clean condition
- Temperature and sanitation logs available for review
*Ensure freezer temperature returns to -18 degrees C or less--adjust freezer as necessary. Few drop items located on cooler table and in drawers for left (pizza) preparation area were measured at 5 to 6 degrees C at time of inspection. Pizza preparation cooler drawers appeared to be opened frequently during inspection. Reminder to monitor to ensure that food temperatures are maintained at 4 degrees C or less and adjust cooler as needed.