Fraser Health Authority



INSPECTION REPORT
Health Protection
DSOG-BC2STA
PREMISES NAME
Bolivar Heights Gas Bar		Tel: (604) 588-3916
Fax: (604) 588-3956
PREMISES ADDRESS
13916 Grosvenor Rd
Surrey, BC V3R 5G2		INSPECTION DATE
May 10, 2019		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Ilamdeep Buttar		NEXT INSPECTION DATE
May 17, 2019
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
No
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15
Critical Hazards: Total Number: 3
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Chicken and vegetable samosas stored inside the hot holding unit at 44C at the time of the inspection. The staff stated that the food items were stored since yesterday (>2hrs).
Corrective Action(s): Immediately discard the food items from the hot holding unit. All hot foods most be stored at > or = 60C at all times. Ensure that the hot holding unit maintains temperature > or = 60C at all times.
Violation Score: 5

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Lack of surface sanitizer at the time of the inspection.
Corrective Action(s): The staff must prepare adequate surface sanitizer at 100ppm chlorine concentration to sanitize food contact surfaces.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Lack of paper towels at the main handwashing station.
Corrective Action(s): The staff must provide paper towels at the main handwashing station. Install paper towel dispenser at the main handwashing station.
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.
- All coolers (display, walk in) at < or = to 4C.
- All freezers (chest, upright) at < or = to -18C.
- All refrigeration units equipped with working thermometers.
- Daily temperature log must be maintained and up to date.
- Dry storage area has adequate space and wire racks.
- Slush machine in sanitary condition.
- No signs of pest activity. The operator implements own pest control management system.
- Random food items (i.e. prepackaged sandwiches) checked for expiration dates, condition of packaging, and any signs of deterioration. All in good conditions.
Note: The hot holding unit was measured at 45C at the time of the inspection. The staff stated that the heat setting was at "low". The unit was not able to maintain temperature > or = 60C at the time of the inspection. Ensure that the temperature is > or = 60C at all times. Do not store any hot potentially hazardous food item inside this unit until the temperature is maintained at 60C. This will be verified during the follow up inspection.