INSPECTION REPORT Health Protection JCHW-AHYRLU

PREMISES NAME Arbourside Court		Tel: (604) 597-6644 Fax: (604) 597-6401
PREMISES ADDRESS 13751 74th Ave Surrey, BC V3W 1A8		INSPECTION DATE January 26, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Paul Janzen		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Dry ingredient scoops were stored with the handle inside the ingredients. Corrective Action(s): Ensure dry ingredient scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Scoops can be stored with the handle sticking upwards. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Door seal for the walk-in cooler is ripped. 2) Shatter shield is missing over the cook line. Corrective Action(s): 1) Repair door seal and ensure it is in good condition. 2) Replace shatter shield over cook line to prevent potential broken glass contamination of food. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Quats sanitizer spray bottle was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Once labels begin to wear off or fade, ensure they are relabelled. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Prep cooler was at 4C (top and bottom). -Upright cooler was at 4C. -Upright freezer was at -22C. -Temperatures are checked and recorded twice daily. -Hot holding was greater than 60C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer dispenser, pail, and spray bottle tested at 200ppm. -Sanitizer concentration is tested and recorded daily. -Food items properly covered and stored off the floor. -Ice machine was clean and sanitary. Scoop stored in a sanitary manner. -Dry ingredients were stored off the floor and were in good condition. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. *FoodSafe Level 1 certificates issued prior to July 29, 2013 (no expiry date) expire July 29, 2018. In order to recertify, students must either successfully complete a FoodSafe Level 1 or online refresher course (foodsafe.ca). -Please contact the inspector if you have any questions or concerns.