INSPECTION REPORT Health Protection TGIL-CQYSRA

PREMISES NAME Come Eat Kanadiyan		Tel: (778) 389-6290 Fax:
PREMISES ADDRESS 10628 King George Blvd Surrey, BC V3T 2X3		INSPECTION DATE April 17, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sheila Dela Cruz		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): In walk in cooler, raw lamb & chicken meat was stored on same shelf as raw cabbage & other ready to eat produce. Staff moved the raw meat to anothe shelving unit during inspection. Corrective Action(s): To prevent the risk of cross contamination of ready to eat produce from raw meat juices/blood, it is recommended to store raw meat on bottom shelves & produce on top shelves. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of dirt/grease observed behind the cooking line and in corners/along the walls. Corrective Action(s): Please conduct thorough cleaning and remove any build up from hard to reach areas. TO BE CORRECTED BY - May 17, 2023 Violation Score: 3

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

Comments

Routine inspection conducted. Findings: - General sanitation of the facility was satisfactory. - Temperature of prep coolers, walk in cooler & stand up coolers recorded at or below 4C - Stainless steel freezer at -18C & -21C - Hot holding units recorded above 60C - All handwash sink had adequate supply of hot and cold running water, liquid soap and single use paper towels. - 200ppm bleach solution recorded in spray bottle. - High temp mechanical dishwasher reached 75.8C on dish level during rinse cycle. - 3 compartment dishwashing sink used for manual dishwashing of large cooking pots. - Food was stored at least 6 inches off the floor. - Staff has valid FOODSAFE Level 1 certificate (Exp Jan 11, 2025) - Permit posted at the front. - No signs of pest activity observed. Please contact your district EHO if you have any questions or concerns.