INSPECTION REPORT Health Protection ABAN-AWLSWL

PREMISES NAME Serious Soups		Tel: (778) 833-4131 Fax:
PREMISES ADDRESS 10281 128th St Surrey, BC V3T 2Z2		INSPECTION DATE March 6, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Stephen S. Martin		NEXT INSPECTION DATE 11 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
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): Towel stored on top of cut mushrooms in sliding door cooler. Corrective Action(s): Remove towel on top of mushrooms. All food items are to be covered by food grade covers/lids only. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning needs improvement in the following areas: - Underneath dishwasher - Underneath and behind cookline - Hard to reach areas Corrective Action(s): Clean all the areas listed above. Ensure you are following your sanitation plan for daily, weekly, monthly and seasonal cleaning. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard is lining shelf underneath prep counters and has accumulated moisture. Food containers are stored on top of cardboard lining. Corrective Action(s): Immediately remove cardboard lining and put all dishes through dishwasher again before storing. All food contact surfaces and storage surfaces for food equipment/containers must be smooth, impervious and easy to clean. Violation Score: 3

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

Comments

Routine Inspection: - Hand washing stations (food prep area, dishwashing area, and staff washrooms) fully equipped with liquid soap, paper towels and hot/cold running water. - All coolers maintained at or below 4 degrees Celsius. - All freezers maintained at or below -18 degrees Celsius. - QUAT sanitizer in bucket = 200 ppm. Wiping cloth stored in sanitizer solution - good. - Low temperature dishwasher sanitizing with 100 ppm chlorine. - No signs of pest activity at the time of inspection.