INSPECTION REPORT Health Protection TGIL-CP5TY9

PREMISES NAME Hyland House Food Service		Tel: (604) 596-4321 Fax: (604) 572-7413
PREMISES ADDRESS 6595 King George Blvd Surrey, BC V3W 4Z4		INSPECTION DATE February 17, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Darrell Ferner		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: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): 4 large garbage bags were observed in chest freezer and used for storing bread loafs. Staff stated that the bags were put in freezer on Monday (5 days ago). All bread loafs were in direct contact with garbage bags. As these bags may contain odour suppressing chemicals that could leach out and can cause chemical contamination of food, all 4 garbage bags containing bread loafs were discarded by staff during inspection: Garbage bag 1 had 12 bread loafs, Bag 2 = 9 bread loafs, Bag 3 = 15 bread loafs, Bag 4 = 9 bread loafs Total bread loafs discarded = 45 Corrective Action(s): Only use food grade containers/ food grade material for food storage. DO NOT USE garbage bags for storing food products. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Concentration of bleach in the sanitizer bottle recorded above 200ppm. Sanitizing food contact surfaces with high concentration of bleach can cause chemical contamination of food. Staff made fresh bleach solution and the concentration recorded at 200ppm. Corrective Action(s): To protect the food from potential chemical contamination, please use an approved food grade sanitizer at a safe concentration for washing and sanitizing the food contact surfaces. For example, bleach at 100-200ppm. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted. Facility was not in operation at the time of inspection. Kitchen was closed after lunch rush. - Temperature of walk in cooler recorded at 4C - Stainless steel freezer at -18C - White chest freezer downstairs at -21C - Handwash sink and 2 compartment sink available and equipped with hot and cold running water, liquid soap and single use paper towels. - High temp mechanical dishwasher used for dishwashing and reached 74.5C during rinse cycle. Good. - Sanitizer spray bottle was available and properly labelled. See violation above. - General sanitation of the facility was satisfactory. - Dry storage area has proper shelving units. - Food stored in walk in cooler and freezer was properly covered. - Staff has valid FOODSAFE Level 1. NOTE - A small wooden table is present in the kitchen. Staff stated that it is not in use. Any equipment not intended for facility operation should be stored offsite. All food contact surfaces should be made of smooth, non absorbent and easy to clean material. Recommendations: - To prepare 200 ppm bleach solution, add 1 teaspoon of bleach in 1 Litre of water. - Keep the handwash station accessible to staff during facility operation. Do not place anything on top of sink to cover it.