INSPECTION REPORT Health Protection AHEN-B3WQHR

PREMISES NAME Holiday Inn Express Surrey - Breakfast Area		Tel: (604) 930-8510 Fax: (604) 930-8517
PREMISES ADDRESS 15808 104th Ave Surrey, BC V4N 5L2		INSPECTION DATE August 23, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Muhammad Virani		NEXT INSPECTION DATE August 30, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sweetened pre-packaged small yogurts were above 4 degrees C (at about 12.3 degrees C) for less than 2 hours at the time of inspection. Yogurt is not stored into this cooler over night according to the Person in Charge and is loaded into this cooler in the dining area during the morning hours for customer self-service. Corrective Action(s): The yogurt was transferred into another cooler in the kitchen at or below 4 degrees C. Ensure all potentially hazardous food is stored at or below 4 degrees C (40 degrees F). 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: Small one door cooler near the customer service area adjacent to the dining room hall was above 4 degrees C (between 10.1 to 11.3 degrees C) at the time of inspection. Corrective Action(s): Adjust, repair, re-service, or replace the small cooler to maintain an ambient refrigerator temperature of 4 degrees C (40 degrees F) or less; Correct within 1 week. Do not store any potentially hazardous food (i.e. food that has internal conditions to support the growth of harmful bacteria and/or production of toxins) inside this cooler until it is maintained at an ambient temperature of 4 degrees C (40 degrees F) or less; Correct immediately. Violation Score: 3

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

Comments

Handsink was adequately supplied. Double compartment sink was operational. Dishwasher final rinse temperature was at least 71 degrees C (77.8 degrees C) at the plate. No signs of recent pest activity were evident at the time of inspection. 100-200 ppm chlorine sanitizer was available. Other cooler was at or below 4 degrees C. Freezers were at or below -18 degrees C. No hot-holding was being conducted at the time of inspection. Reminder: Hot-held food must be maintained at or above 60 degrees C. Two probe thermometers were available on-site. Staff was certified in FOODSAFE Level 1 that was completed recently in June 2018 to renew the training based on the temporary certificate.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-B3WQHR
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited food products included: raison bran, oatmeal, and cinnamon buns (1.9 percent). Documentation for certian products was also being maintained in a binder.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment