INSPECTION REPORT Health Protection JMAA-BB729F

PREMISES NAME 7-Eleven #37876H		Tel: (604) 376-1140 Fax: (604) 591-4695
PREMISES ADDRESS 6422 120th St Surrey, BC V3W 3M5		INSPECTION DATE April 12, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sukhjinder K Thiara		NEXT INSPECTION DATE April 26, 2019
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 = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pizza at internal temperature of 55C on bottom shelf of hot-holder. Corrective Action(s): Pizza was voluntarily discarded by store manager at time of inspection. A new pizza was cooked to an internal temperature of 74C, but after 30 minutes, fell back down to 55C. The new pizza was voluntarily discarded by shift manager. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Tongs, metal spatulas inside a container at the front were indicated as being already 'cleaned' by the employee. Tongs and metal spatulas were in poor sanitary condition. Corrective Action(s): Utensils were washed, rinsed, sanitized, and air-dried in the back area. Ensure that all utensils are cleaned and sanitized as per your sanitation plan before being stored. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Bottom shelf of hot-holder is not maintaining pizza at 60C or greater. Pizza on bottom shelf ranges from 55-57C. Corrective Action(s): Adjust the hot-holder so that it can maintain food products (pizza) at an internal temperature of 60C / 140F or greater. Schedule a follow-up inspection so that the hot-holder can be checked. Date to be corrected by: April 16, 2019 Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were made: 1. Temperatures - Hot-holder (top two shelves) vary from 70-80C - Taquito rollers at >=75C - Hot-holder (bottom shelf) at 50-55C (see violation code above) - Hot chili / cheese dispensing machine at 60C - Store walk-in cooler at 2C - Undercounter cooler (behind POS) at 2C - Condiment cooler at 2C - Reach-in display cooler varies from 2-4C - Undercounter freezer (behind POS) at -13C - Stand-up freezer in storage area at -14C - Chest freezer at -19C - Temperature logs have been updated this morning, but have not been checked for the 10 AM and 2 PM slots as required in your food safety plan. Ensure that you follow your corporate food safety plan 2. Hygiene and Sanitizing - Quaternary ammonium compound spray bottle at 200 ppm - Sanitizer dispenser measures 200 ppm QUATS - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Restrooms generally maintained in good sanitary condition 3. Storage - Food products stored at least 6" off the floor - Food products are kept separate from chemical storage area 4. Pests - No visible, recent signs of pest activity noted at time of inspection - Mechanical traps opened near the 3-compartment sink. No rodents observed inside the traps 5. Administrative - Permit posted. Reminder: Place your decal for this fiscal year onto the permit - Store manager has FoodSafe 1. Certificate will be checked by EHO in follow-up inspection 6. Recommendations - Place an air curtain or cover in front of the reach-in display cooler to retain cold air inside the unit - Area is starting to clutter with boxes and miscellaneous store items. Keep your back area organized to facilitate regular cleaning of the area