Report No. YTAN-D22PZ5

INSPECTION REPORT
Health Protection
YTAN-D22PZ5

PREMISES NAME
Triple O's #220

Tel: (778) 590-3311
Fax:

PREMISES ADDRESS
101 - 14350 64th Ave
Surrey, BC V3W 1Z1

INSPECTION DATE
February 1, 2024

TIME SPENT
1 hour

OPERATOR (Person in Charge)

NEXT INSPECTION DATE
February 02, 2024

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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Dishwasher measured 0 ppm chlorine residual (at the dish surface after rinse cycle). Supervisor stated the dishwasher was tested and was working properly earlier this morning.
Corrective Action(s): After manually priming the sanitizer line, 50 ppm chlorine residual was detected. A large air bubble is still present in the sanitizer line, and sanitizer does not appear to be dispensed in a consistent manner. All equipment/utensils to be manually sanitized in the triple-sink. Alternatively, if you choose to use the dishwasher for sanitizing, each cycle must be tested with chlorine test strips to ensure equipment/utensils have been properly sanitized.
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: Dishwasher's sanitizer line was not consistently dispensing sanitizer into the rinse cycle (also see violation code 302).
Corrective Action(s): Contact your dishwasher technician for servicing. If you choose to continue to use the dishwasher, each cycle must be tested with chlorine test strips to ensure dishes were properly sanitized.
Correct by: today.
Violation Score: 3

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

Comments

- Routine inspection conducted.
- All hand washing sinks were properly supplied with hot/cold running water, liquid soap, and paper towels.
- Quat-based food contact surface sanitizer available at 200 ppm in sanitizer pails and from dispenser.
- Triple-sink available for manual warewashing maintained in sanitary conditions. Sink drain stoppers available for use.
- All coolers measured 4C or less.
- Freezer temperatures satisfactory.
- Hot-holding available at 60C or hotter.
- Toppings held at room temperature are properly time-tracked. Good.
- Accurate thermometers available. Temperature records available and up to date.
- Good food storage practices noted. All food stored properly covered/protected from contamination, with good separation between raw and ready-to-eat items.
- Equipment and utensils maintained in sanitary conditions.
- General sanitation satisfactory
- Dry storage area satisfactory
- No signs of pest activity noted at time of inspection. Regular pest control servicing in place.
- Staff onsite had valid FoodSafe level 1 certificate.

Note: Previously plumbed-in dipper-well has been replaced with a well with an electric heated well equipped with a timer. The well (and in-use utensils) are washed and sanitized every 2 hours.