INSPECTION REPORT Health Protection DSOG-AQJQGD

PREMISES NAME Piquant Gourmet Foods		Tel: (604) 535-8638 Fax:
PREMISES ADDRESS 1627 128th St Surrey, BC V4A 3V2		INSPECTION DATE August 24, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) David Narod		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant rust/food debris accumulation on wire racks inside the walk in cooler and upright cooler located in the main kitchen. Corrective Action(s): Clean the wire racks. This has not been fixed from previous inspection. Date to be corrected: Immediately. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Missing light covers in the main kitchen above the prep area. Corrective Action(s): Install light covers in the areas noted above. Date to be corrected: One week. Violation Score: 3

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

Comments

- General sanitation is satisfactory. - All handwashing stations stocked with cold/hot running water, soap, and paper towels. - All other coolers (display, upright) < or = to 4C. - All freezers (upright) < or = to -18C. - Most food items are stored in plastic insert containers with lids or wrapped in plastic. - Three compartment sink available for manual dishwashing. Please follow the proper manual dishwashing procedures: 1) Wash 2) Rinse 3) Sanitize - Surface sanitizer available in spray bottles at 100 ppm chlorine solution. Ensure to provide surface sanitizer at each station (ie. main kitchen, serving area, bar) at all times to clean and sanitize any food contact surfaces. - Ice wand available for cooling purposes. - Dry storage area is satisfactory. - Food items are covered with proper lids. - No signs of pest activity. - FOODSAFE certified staff. Verified during the time of inspection.