INSPECTION REPORT Health Protection ASIU-D2WSQR

PREMISES NAME Peterson Place		Tel: (604) 588-5046 Fax: (604) 588-7624
PREMISES ADDRESS 13245 King George Blvd Surrey, BC V3T 2T3		INSPECTION DATE February 29, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Arbe Myhre		NEXT INSPECTION DATE 4 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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Sanitizer bucket with wiping cloth registered at 100 ppm QUATs - Source dispenser was inspected and an air bubble was identified in the piping that connects the sanitizer chemical to dispenser - Staff indicated the sanitizer container was recently changed Corrective Action(s): Staff had adjusted the piping and dispenser such that there was no air bubble in the piping - Sanitizer concentration registered at 200 ppm QUATs from the source and the buckets Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw eggs were stored above ready to eat food product in the upright cooler in main kitchen. This presents a direct contamination point Corrective Action(s): Staff had reorganized the cooler unit such that the raw eggs were stored on the bottom shelf Violation Score: 3

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

Comments

Routine Inspection -All cooler units registered a temperature <= 4 deg C -All freezer units registered a temperature <= -18 deg C -Handwashing station is supplied with hot and cold running water, liquid soap and paper towel -High temperature dishwasher available for mechanical ware washing, temperature registered at 77 deg C on plate surface -Three compartment sink available for manual ware washing -Sanitizer spray bottles registered at 200 ppm QUATs -Overall sanitation is satisfactory, cookline is maintained in a sanitary manner -Dry storage is maintained in a sanitary manner -Meatslicer maintained in a sanitary manner -No signs of obvious pest acivtiy -FoodSafe Level 1 or equivalent requirement met -Licensed pest control services are in place