INSPECTION REPORT
Health Protection
CPAK-AJ8226

PREMISES NAME
Path to Freedom Treatment Centre
Tel: (604) 576-6466
Fax:
PREMISES ADDRESS
19030 56th Ave
Surrey, BC V3S 4N7
INSPECTION DATE
February 2, 2017
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
2 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Bleach sanitizer bottle had >>200ppm. Bottle was diluted to 100-200ppm chlorine at this time.
Corrective Action(s): Ensure to add 1/2 tsp of bleach per 1L of water to prepare correct concentration at all times.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Handwash station missing paper towels. Operator was advised to replenish paper towels at this time.
Corrective Action(s): Ensure to replenish paper towels and liquid soap as soon as empty.
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:
-Refrigeration temperatures satisfactory.
NOTE: Domestic cooler downstairs had ambient temperature at 7-8'C. Record from this morning at 1'C. Facility was finishing lunch time as the inspection started. Ensure to monitor the temperature for the next hour- should fall down to or below 4'C.
-General food storage practice satisfactory. No evidence of pest activity observed.
-Domestic dishwasher in use. 10 residents. Facility also equipped for manual dishwashing. Ensure to wash with detergent/warm water --> rinse with warm water --> soak in 200ppm chlorine solution for 2 minutes --> air dry.
-General sanitation satisfactory. Ice build-up observed inside the freezer downstairs. Remove the ice and clean the inside.
NOTE: Soup prepared for lunch being cooled on counter. ~ 30'C. Moved to cooler at this time. Ensure no potentially hazardous foods (i.e. cooked food, dairy, cut vegetables/fruits) are stored in the danger zone 4'C~60'C for more than 2 hours).

Please contact the health inspector for any questions or concerns.