INSPECTION REPORT Health Protection ABRR-BLFVLR

PREMISES NAME Turkey House & Deli		Tel: (604) 538-3929 Fax: (604) 531-8418
PREMISES ADDRESS 1433 King George Blvd Surrey, BC V4A 4Z5		INSPECTION DATE February 3, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Klaus Siperko		NEXT INSPECTION DATE 6 Months
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 = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: - Crates of raw eggs are stored on the middle shelf above cooked food items - Several cooked food items are left uncovered inside walkin cooler - Bag of sausage seasoning is opened and left on floor inside dry storage room - Baked items (scones) on the front counter are not covered Corrective Action(s): - Store raw eggs on the bottom shelf, away from cooked and ready to eat food items - Cover all food items with well fitting lids or saran srap inside walk-in cooler - Store any open bags rolled and tied or in pest proof bulk storage bins. Store all food items off the floor - Cover all baked items on the front display counter to protect from contamination Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometers are missing in sandwich prep cooler in kitchen Corrective Action(s): Provide accurate thermometers and check temperature daily Violation Score: 1

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

Comments

- All handsinks in the kitchen, front deli area and washrooms are supplied with hot and cold running water, soap and paper towel - All coolers - walk-in, drinks cooler, deli display cooler, two sandwich prep cooler are maintained at less than 4C - Walk in freezer at -18C - Hot holding units for soups is greater than 60C - Low temperature dishwasher dispensed 50ppm chlorine residual at the dish surface during final rinse cycle - Quats sanitizer for the front deli area is measured at 200ppm quats concentration - Chlorine sanitizer for storing cleaning cloth is at 100ppm chlorine residual - No evidence of pest activity at the time of inspection - General sanitation is satisfactory - Food storage practices are satisfactory - Sausage processing area is maintained in clean and sanitary condition