INSPECTION REPORT Health Protection 245464

PREMISES NAME The Gateway		Tel: (604) 585-2906 Fax: (604) 585-2936
PREMISES ADDRESS 13787 100th Ave Surrey, BC V3T 5X2		INSPECTION DATE August 20, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Daljit Gill		NEXT INSPECTION DATE February 20, 2020
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Multiple dead cockroaches were observed on the stickypad located on the floor under the shelf in dry storage room in the kitchen. Corrective action: Contact pest control company immediately to service all pest control devices. Ensure areas with high pest activities are cleaned and sanitized properly. Constant monitoring of the affected areas is required. It is important to maintain the premise in a clean and pest-free condition so that food contamination due to pests can be prevented. Date to be corrected by: Immediately Corrective Action(s):

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

Comments

General comments: -All handwashing stations are equipped with hot and cold running water, liquid soap, and single-use paper towel. -Upright fridge is at 3.0C; probed cake to be at 4.0C -Walk-in fridge/cooler is at 3.7C; probed chicken pot pie to be at 3.7C; probed beef to be at 4.0C -All coolers have accurate thermometers -All food stored in all coolers are well organized and properly covered. -Walk-in freezer is at -18.1C -A pot of cooked soup is measured to be at 94.9C; chef stated the soup is to be served immediately for the lunch. -QUATS dispenser in chemical storage area is at 200ppm -QUATS solution in the surface sanitized spray bottle is at 200ppm. -High temperature dishwasher achieved 75.6C at the plate level after the final rinse cycle. -Dry storage room is clean and organized. -All food stored at least 6" off the floor. -General sanitation is good. -Employee washroom is equipped with a handsink, hot and cold running water, liquid soap, and single use paper towel. -Kitchen staff have valid Foodsafe Level One certificate; in the absence of the staff member, covering kitchen staff member has a valid Foodsafe Level One certificate. -a valid operating permit is posted on the upright fridge in the kitchen. -Temperature log is well maintained -All kitchen utensils and equipment are maintained in a clean condition.