INSPECTION REPORT Health Protection AHEN-CKHTZJ

PREMISES NAME Landmark Cinemas 12 Guildford Surrey - Concession		Tel: (604) 582-0784 Fax: (604) 582-0785
PREMISES ADDRESS 15051 101st Ave Surrey, BC V3R 7Z1		INSPECTION DATE October 24, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tim Blokland		NEXT INSPECTION DATE October 25, 2022
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 = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 8 hot dog wieners inside an under-the-counter cooler were at 10.9 degrees C for more than 2 hours. This cooler was last checked with an IR thermometer more than 2 hours ago. Corrective Action(s): The hot dog wieners at an unsafe temperature above 4 degrees C and below 60 degrees C for more than 2 hours were discarded by staff during the inspection. Ensure cold potentially hazardous food is stored at or below 4 degrees C. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Under-the-counter cooler was measured at 10.4 to 10.8 degrees C. . 2. Walk-in-cooler was measured between 4.7 to 6.5 degrees C at the time of inspection. Manager informed that this cooler had been re-serviced prior to the inspection and it would cool further down. . 3. Liquid soap dispenser needs to be re-affixed to the wall near the handsink in the back area. . Corrective Action(s): 1. Ensure the above-noted cooler is maintained at or below 4 degrees C; Correct within a week and contact the district Environmental Health Officer for a follow up inspection. Keep the above-noted cooler empty of cold potentially hazardous food until it can be maintained at or below 4 degrees C; Effective immediately. Manager informed they would use the second under-the-counter cooler until this cooler can be repaired/re-serviced. . 2. Ensure the walk-in-cooler returns to a temperature at or below 4 degrees C. If you notice it is unable to maintain a temperature at or below 4 degrees C, contact the technician to provide the necessary repairs. Ensure the butter currently stored inside the walk-in-cooler is stored in a cooler at or below 4 degrees C. . 3. Re-affix the liquid soap dispenser to the wall at the handsink in the back area; Correct within 1 week. Note: Liquid soap was accessible form the dispenser placed side-ways on the counter-top. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Under-the-counter cooler that was above 4 degrees C was not equipped with a thermometer. Corrective Action(s): Ensure the above-noted cooler is equipped with an accurate thermometer to monitor its' refrigeration temperature; Correct today. Violation Score: 1

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Second under-the-counter cooler and upright cooler containing cold potentially hazardous food were at or below 4 degrees C. Walk-in-freezer and freezer container pre-packaged ice cream were at or below -18 degrees C. Other refrigeration units were equipped with thermometers. Hot-held food (hot dog wieners and cheese for nachos) were at or above 60 degrees C. Other hot-holding units (e.g. for pizza) were empty of food at the time of inspection, however were preheated to at or above 60 degrees C. Refrigeration temperature records were being maintained in an electronic device. Two functional probe thermometers were available on-site. Manager informed that staff clean, sanitize, and dry the thermometer before and after each use. Both 3-compartment sink units were supplied with hot and cold running water and three sink plugs. Manual wash, rinse, sanitize, and air dry procedures were reviewed. 3-compartment sink across from the dry storage area is used for manual ware-washing according to the Manager. QUATS sanitizer was dispensed into the third compartment during the inspection. QUATS test strips were available on-site to measure the concentration is maintained in accordance with the manufacturer's directions. 200 ppm QUATS sanitizer was available inside the labelled sanitizer spray bottles in accordance with the concentration specified on the label. No signs of recent pest activity were evident at the time of inspection. Manager with valid FOODSAFE Level 1 equivalent course training (Canadian Institute of Food Safety - Food Handler Certificate Course, expiration date: December 29, 2024) was present on shift. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, feel free to contact the district Environmental Health Officer.