INSPECTION REPORT Health Protection MBEK-B3MSWX

PREMISES NAME The Carvery		Tel: (778) 294-6663 Fax:
PREMISES ADDRESS 102 - 2430 King George Blvd Surrey, BC V4P 1H5		INSPECTION DATE August 14, 2018	TIME SPENT 1.83 hours
OPERATOR (Person in Charge) Bryan Guisseppe Mendiola		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): The following was observed in the three-door cooler. 1. Beef soup stored in 19 L bucket. Internal temperature: 8 degrees C. 2. Clam soup stored in 19 L bucket. Internal temperature: 19 degrees C. 3. Chicken soup stored in 14 L bucket. Internal temperature: 13 degrees C. It was stated by staff that the soup had been prepared the night before. Corrective Action(s): Above-noted items discarded by staff at time of inspection. Ensure that potentially hazardous foods are cooled properly from an internal temperature of 60 degrees C to 20 degrees C within 2 hours, and 20 degrees C to 4 degrees C within 4 hours to limit the growth of potential pathogens and/or toxins, which may not be destroyed by re-heating. Large volume containers, such as buckets, may not allow for proper cooling. The following are some examples of methods that may be employed to facilitate rapid cooling: placing into shallow trays, using ice wands, placing into an ice bath with frequent stirring. Verify that items are being cooled correctly by taking internal temperature with a sanitized probe thermometer (available). Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A small insert of pork was observed to be stored at ambient temperatures. Internal temperature of pork was measured at 25 degrees C. It was stated by staff that pork was cooked 2.5 hours prior. Corrective Action(s): Pork was discarded by staff. Ensure that hot potentially hazardous foods are kept at 60 degrees C or more to limit growth of potential pathogens and/or toxins. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Multiple wiping cloths that appeared soiled were left on counters in front area. No sanitizer available for front area. Corrective Action(s): Container was filled with sanitizer at 200 ppm and wiping cloths stored in container. Ensure that when not in use, wiping cloths are stored in a sanitizing solution. Ensure that sanitizer is always available at front and at the correct concentration needed for sanitizing food contact surfaces, such as the prep cooler counter. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Faucet tap handle at front hand washing station is not secure (handle can come off when turning on tap) Corrective Action(s): Ensure that faucet tap handle is secured. Date to be corrected by: August 21, 2018. Violation Score: 3

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

Comments

Routine inspection conducted: - Preparation (sandwich) cooler at 4 degrees C (below) and 5 to 6 degrees C (above). Note: Preparation cooler in heavy use at time of inspection as it was lunch time. Ensure that cover is closed when not in use and internal temperatures of top food inserts reach 4 degrees C or less within two hours. - Three door cooler at 4.9 degrees C. Cooler was turned to a colder setting at time of inspection--monitor and adjust as necessary.. - Meat reach in cooler at 2 degrees C - Cheese reach in cooler at 2 degrees C - Vegetable reach in cooler at 2 degrees C - Front glass cooler at 3 degrees C - Chest freezer at -15 degrees C - Reach in freezer at -14 degrees C - Hot holding internal temperatures at 60 degrees C or more - A probe thermometer is available on site. Reminder to check thermometer calibration to maintain accuracy. - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Latex-free gloves available - Low temperature dishwasher measured 54 degrees C and 50 ppm chlorine in rinse residual at utensil surface - Quaternary ammonium compounds (quats) sanitizer available in spray bottle in the back area at 200 ppm. Bottle labeled at time of inspection. - No signs of pest activity observed at time of inspection - Washroom maintained in clean condition and hand washing sink adequately supplied - Temperature records available - Permit posted Note: Unable to verify staff FOODSAFE Level 1 at time of inspection as certificates were not on site for staff that were working. Ensure that all copies of all FOODSAFE Level 1 certificates are kept on site. To be verified at follow-up.