INSPECTION REPORT Health Protection AJON-CFTS5K

PREMISES NAME Creekside Withdrawal Management Centre		Tel: (604) 587-3755 Fax:
PREMISES ADDRESS 13740 94A Ave Surrey, BC V3V 1N1		INSPECTION DATE June 28, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Susan McKela		NEXT INSPECTION DATE July 05, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Door seals of both the walk-in cooler and walk-in freezer have mould and are unsanitary. 2. Shelves and walls in the walk-in cooler have accumulation of debris, dust and mould. 3. Fan grates for domestic stove ventilation have heavy accumulation of grease. Corrective Action(s): Clean all the areas listed above. Ensure to follow your sanitation plan for daily, weekly, monthly and seasonal cleaning. Violation Score: 5

Non-Critical Hazards: Total Number: 1

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: The Fraser Health Permit to Operate is posted on the door of dry storage cupboard inside the kitchen. Corrective Action(s): Post the Fraser Health Permit to Operate where the public/residents can view it easily. Violation Score: 1

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

Comments

Routine Inspection: - Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. - All temperatures met health requirements: Walk-in cooler = 4 degrees Celsius. Walk-in freezer = -22.8 degrees Celsius. Pass-through cooler = 3.8 degrees Celsius. Hot holding maintained above 60 degrees Celsius. - Prep sink equipped with hot/cold running water. - Concentration of QUATs sanitizer at dispenser and in bucket = 200 ppm. Wiping cloth stored in sanitizer solution - very good. - High temperature dishwasher sanitizing with >71 degrees Celsius at dish level after final rinse cycle. - No signs of pest activity at the time of inspection. In addition to the violations above, the following requires your attention: - Ensure random items are not stored on the meat slicer. At the time of inspection, beverage cup lids, scissors and tea were stored on the meat slicer. All equipment is to be stored in a sanitary manner. - The caulking for the dishpit beside the dishwasher will need to be replaced soon as there is mould growth starting. - Do not place cleaned dishes on towels. Reminder to air dry all dishes coming out of the dishwasher. Operator signature not required due to the COVID-19 Pandemic. Report to be emailed to the Operator.