INSPECTION REPORT Health Protection 246678

PREMISES NAME Suncreek Village		Tel: (604) 591-5177 Fax: (604) 591-5187
PREMISES ADDRESS 13687 62nd Ave Surrey, BC V3X 0B5		INSPECTION DATE August 6, 2020	TIME SPENT 3 hours
OPERATOR (Person in Charge) Daljit Gill		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 = 0

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Equipment/utensils/food contact surfaces not maintained in a sanitary condition. 1) Observation: ice machine had accumulation of debris and mould. Correction: Empty out the ice machine and thoroughly wash and sanitize the chamber as well as the ice tray and the water tray. Operator confirmed that the machine will not be used until adequately sanitized. 2) Observation: Vice-style can opener was found dirty with build-up of grease and food debris. Correction: Disassemble the can opener and thoroughly wash and sanitize before use. Ensure the can opener is cleaned routinely to prevent build-up of debris. Rationale: Adequate sanitation of equipment protects food from contamination. Mouldy ice can cause foodborne illness in consumers and dirty can openers can cross-contaminate food items through the blades as they contact the contents of the can. Date to be corrected by: Today Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Adequate handwashing stations not available for employees. Observation: Hand sink in the baking area, by dry storage, was completely blocked off with equipment and supplies. Correction: Operator cleared away the equipment and moved away the supplies at the time of inspection. Ensure all handwashing stations are accessible at all times of operation. Rationale: Access to handwashing stations allows for frequent handwashing which prevents cross-contamination of food and protects food from pathogens through handling. Corrective Action(s):

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 of the kitchen and 7 serving areas conducted. Comments Temperatures (kitchen) Walk-in cooler: 2.2C Walk-in freezer: -22C Stand-up 2 door cooler #1: 3C Stand-up 2 door cooler #2: 3.8C Stand-up 2 door cooler #3: 4C Hot holding unit (holding chickpeas): 78C All refrigeration units had thermometers that were accurate. Sanitation High-temperature dishwasher achieved 86C at dish surface after the final rinse cycle. Sanitizer buckets were at 200ppm QUATS (one by the sandwich preparation area and one by dish washing area). Dispenser dispensed 200ppm QUATS. 3-compartment sink present with plugs. Handsinks equipped with hot/cold running water, liquid soap and disposable paper towels. Dough makers (2) in good sanitary condition. Knives stored in clean drawers and on magnetic strips. Washrooms for staff in good sanitary condition. Storage Food stored at least 6" off the floor. Dent/damaged cans removed from storage frequently and logged for damages. Scoops stored outside of bins of dry ingredients. Pest proof containers in use. All items covered with plastic wraps or lids when stored in coolers. Chemicals stored in dishwashing area away from food. Randomly selected food items were all within best before dates. Pest control Facility is monitored by Care Pest & Wildlife control on a monthly basis. Reports available on site. Tin cats were empty at the time of inspection. No signs of recent pest activity were noted. Personnel Staff was observed for practicing adequate handwashing. Hair was tied back and clean aprons were worn by all staff. Hygiene was good. Staff was also knowledgeable about cooking, hot-holding, and cooling temperatures. Adminstration All staff is food safe level 1 certified. Certifications are available on site. Cook's certification is valid until July 9, 2023. Temperature logs were up to date. Permit is posted. Serving areas (7) All stations were equipped with adequate handsinks: hot/cold running water, liquid soap and disposable paper towels. Microwaves were clean and in good sanitary condition. Temperature logs were up to date for all stations. All refrigeration units were functional - holding food at 4C or less in the cooler, and -18C or less in the freezers. COVID - Safety All staff is required to wear masks. High touch surfaces are frequently sanitized. Physical distancing signs are posted. The facility screens all staff and visitors into the institution.