INSPECTION REPORT Health Protection AHEN-CZXUAX

PREMISES NAME Tasty Sandwich		Tel: (604) 585-8588 Fax: (604) 589-8287
PREMISES ADDRESS 14351 104th Ave Surrey, BC V3T 1Y1		INSPECTION DATE January 29, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sen Tran		NEXT INSPECTION DATE January 31, 2024
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous food was above 4 degrees C in the sandwich prep. cooler (internal temperature was at approximately 10 degrees C). Corrective Action(s): Staff discarded the potentially hazardous food ingredients held above 4 degrees C for more than 4 hours during the inspection. Staff re-stocked the prep. cooler with a small amount of potentially hazardous toppings, and implemented time-tracking procedures as an interim measure. . Ensure potentially hazardous food is stored at 4 degrees C or less to prevent growth of harmful bacteria and/or production of a toxin. As an interim temporary measure, only stock a small amount of potentially hazardous food inside the prep. cooler, and implement time-tracking procedures (with written time-tracking records) to store potentially hazardous food toppings up to 4 hours maximum (when above 4 degrees C) prior to discarding them; Correct immediately. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was measured in the sanitizer pail in the front service area. Corrective Action(s): Staff setup 100 ppm chlorine sanitizer (by diluting 1/2 teaspoon bleach per L of water) to sanitize prep. surfaces. Ensure to monitor and change the bleach water solution and wiping cloth frequently to maintain 100 ppm chlorine sanitizer for sanitizing purposes. 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: Sandwich prep. cooler was above 4 degrees C (measured at 9 degrees C to 10 degrees C). Prep. cooler was below 4 degrees C based on earlier checks by staff prior to the lunch rush according to staff. Corrective Action(s): Monitor and adjust, re-service, or repair the prep. cooler to consistently maintain it at 4 degrees C or less; Correct by tomorrow. Prep. cooler was equipped with an accurate thermometer. Supervisor informed they have scheduled a service call for the prep. cooler. . As an interim measure, only stock a small amount of potentially hazardous food (e.g. sliced vegetables, deli meats, etc.) inside the prep. cooler, and implement time-tracking procedures (with written time-tracking records) to store potentially hazardous food toppings up to 4 hours maximum (when above 4 degrees C) prior to discarding them; Correct immediately. Staff implemented time-tracking procedures for the food in the prep. cooler during the inspection. Violation Score: 3

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

Comments

Handsinks (in the front service area and back area) were supplied with liquid soap, hot and cold running water, and single-use paper towels. Walk-in-cooler, dessert cooler, beverage cooler, and display cooler were at 4 degrees C or less. Upright double-door freezer was at -18 degrees C or less (measured at -22 degrees C). Hot-held spring rolls were at least 60 degrees C. 100 ppm chlorine sanitizer was available in the sanitizer pail and spray bottle in the back area. 2-compartment sink was supplied with hot and cold running water. Deli slicer and vegetable chopper were in a clean condition. Ventilation hood panels were in a clean condition. Light bulbs above the cook line were encased in shatter-resistant covers. No signs of recent pest activity were evident at the time of inspection. Shift supervisor held valid FOODSAFE Level 1 course training (expiration date: June 10, 2027). Permit to operate was posted. Signature is not required due to COVID-19. If you have any questions, contact the Environmental Health Officer.