INSPECTION REPORT Health Protection SDHI-CP9S5G

PREMISES NAME Turkey House & Deli		Tel: (604) 538-3929 Fax: (604) 531-8418
PREMISES ADDRESS 101 - 1433 King George Blvd Surrey, BC V4A 4Z5		INSPECTION DATE February 21, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Klaus Siperko		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: Few bags of dry ingredients observed stored directly on the floor in the dry storage area. Corrective Action(s): Place all dry stored ingredients in pest proof containers on shelving which is at least 6 inches off the floor to prevent potential contamination. Ensure all foods are stored covered at all times. To be corrected by: immediately Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 2'C - Walk-in freezer at -19'c - Sandwich cooler (top and bottom) at 4'C or lower - Line cooler drawers at 2'C - Deli coolers at service area at 0'C - Hot-holding units measured at or above 60'C - General sanitation is excellent during inspection - Hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - Low-temperature chemical dishwasher measured at 100 ppm chlorine concentration with test strip - QUATs sanitizer in spray bottles (X2) measured at 200 ppm QUATs concentration - All equipment stored in a sanitary manner - Meat slicer and meat processing equipment observed in a sanitary condition - Chemicals are stored away from food - No signs of pests during inspection - Raw meats observed stored away from ready-to-eat foods - First-in-first-out method is in use - Staff and public washrooms observed in sanitary condition - Staff observed wearing clean uniforms and gloves for food service - Operating permit posted in a conspicuous location on site - FOODSAFE Level 1 trained operator is available on site Notes: - Report will be emailed to the operator Please contact the health inspector for any questions or concerns.