Fraser Health Authority



INSPECTION REPORT
Health Protection
ATHP-ABCTZM
PREMISES NAME
Catering Visions		Tel: (604) 657-8373
Fax:
PREMISES ADDRESS
1 - 13375 115th Ave
Surrey, BC V3R 0R8		INSPECTION DATE
June 28, 2016		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Mark Nowak		NEXT INSPECTION DATE
12 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

-Renovations have taken place. Floor plans not on site. Will confirm with operator this week whether or not they have been submitted and approved.
Walk-in cooler had an ambient temperature of 4 C.
Walk-in freezer had an ambient temperature of -18 C.
Bleach sanitizer was at 100ppm.
Dishwasher final sanitizing rinse reached 71 C at the plate level.
No evidence of pests.
Hand sinks supplied with hot and cold water, soap and paper towels.
General sanitation was satisfactory.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ATHP-ABCTZM
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: 0.15 hour
Specific comments:
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