INSPECTION REPORT Health Protection AHEN-BFHR8B

PREMISES NAME Bear Creek Market		Tel: (604) 590-6068 Fax: (604) 590-6068
PREMISES ADDRESS B111 - 13578 88th Ave Surrey, BC V3W 3K8		INSPECTION DATE August 29, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Anter Pamma		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit to operate was not posted in a conspicuous location and was not available on-site. Corrective Action(s): Operator completed the Health Operating Permit Replacement form and called the billing clerk of Fraser Health. Please provide a $30.00 processing fee payment to Fraser Health via cheque, exact cash, or credit card at a health protection office of Fraser Health or via credit card over phone to the billing clerk of Barnaby Health Protection. Violation Score: 1

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

Comments

Both handsinks in the front service area and staff washroom were supplied with liquid soap, hot and cold running water, and paper towels. Prep. cooler and upright cooler were at or below 4 degrees C (40 degrees F). Freezer temperatures (three ice cream freezers and one door freezer) were satisfactory. Thermometers were available inside refrigeration units. Hot-held food (samosas and deep fried chicken) had an internal temperature at or above 60 degrees C. Hot-holding unit was at or above 60 degrees C (140 degrees F) and was equipped with a thermometer. Samosas are prepared at the other Bear Creek Market Ltd food service establishment, deep fried on-site at this location, then hot-held and served according to the staff member. Staff member on shift stated that they use the microwave for the secondary cook step of the donair meat. Donair meat was not being sold or served on-site at the time of inspection. A probe thermometer was available on-site. Reminder: Make sure all cooked food is heated to at least 74 degrees C. 100 ppm chlorine sanitizer was available in a labelled spray bottle. No signs of recent pest activity were present at the time of inspection. Dishwashing was not occurring at the time of inspection. Manual ware-washing method was reviewed with the staff member.