INSPECTION REPORT Health Protection JMAA-BE7TZL

PREMISES NAME Price Pro - Snack Bar		Tel: (604) 594-1700 Fax: (604) 502-7034
PREMISES ADDRESS 6899 King George Blvd Surrey, BC V3W 5A1		INSPECTION DATE July 18, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lawrence Chow		NEXT INSPECTION DATE August 02, 2019
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: High (≥30) Total Score = 40

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following items were internally probed at 9C: - Two italian lasagna containers - 3 sandwiches - Sliced tomatoes and shredded cheese, in containers - Tray of cooked bacon - Soup (approximately 300g) Corrective Action(s): Aforementioned items were promptly discarded at time of inspection. Do not place any potentially hazardous foods in a cooler that is not working at 4C or less, as this may result in the growth of harmful bacteria that could cause foodborne illness. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towels present at hand washing station at front-of-house. Corrective Action(s): Paper towels were replenished at time of inspection. You must always have paper towels adequately stocked for drying your hands. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Worker observed handling cash, then proceeding to take out food products with tongs. Corrective Action(s): Worker was instructed to remove the gloves, properly wash her hands, and then put on new gloves prior to continuing food service. You must always wash your hands after handling cash. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Inner lip inside ice machine contains a coating of mildew-like residue. Corrective Action(s): At the end of the day, ice machine must be emptied and the interior properly washed and sanitized. Once sanitized, let air dry and dispense and empty one more cycle of ice before use. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed underneath 3-compartment sink behind snack bar. Corrective Action(s): Rodent droppings must be cleaned with 1 part bleach, 9 parts water and saturated with bleach for 15-20 minutes. Continue to work with your pest control company to identify any entry points. Continue to keep the back door to the bakery area (which leads to the snack bar) closed when not in use! Date to be corrected by: August 2, 2019 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler is at 9C. This is a repeat issue with this cooler! Corrective Action(s): Potentially hazardous foods inside the prep cooler were discarded at time of inspection. Refrain from using this cooler until it can be adjusted/repaired to 4C or less. Date to be corrected by: July 25, 2019 Violation Score: 9

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

Comments

Routine inspection conducted. The following observations were made: 1. Temperatures - Stainless steel stand-up cooler at 4C - Beverage coolers at 4C or less - Prep cooler at 9C* (see violation code above) - Display cooler (up front) at 1C - Stainless steel stand-up freezer at -15C - Recently reheated hot dogs at 80C - Soups and food products inside hot-holding cabinet at approximately 60-65C. Reminder that the water level inside the cabinet must be topped up - Temperature logs were NOT MAINTAINED at time of inspection. Most recent logs were not available to the EHO. This issue has been directed back to management - all workers MUST check temperatures at the beginning of the day. The issue with the prep cooler could have been avoided had someone checked the cooler consistently every day 2. Hygiene and Sanitizing - Hand wash station at the back-of-house stocked with hot/cold running water, liquid soap, single-use paper towels - QUATS sanitizer present at 200 ppm in spray bottle - Utensils generally maintained in good sanitary condition 3. Storage - Food products stored at least 6" off the floor - Raw items separate from cooked and ready-to-eat products 4. Pest Control - Professional pest control company conducts routine audits. Management has been requested to send pest control reports to the Environmental Health Officer 5. Administrative - Worker has FoodSafe 1