INSPECTION REPORT Health Protection MBEK-APMSV7

PREMISES NAME The Gateway		Tel: (604) 585-2906 Fax: (604) 585-2936
PREMISES ADDRESS 13787 100th Ave Surrey, BC V3T 5X2		INSPECTION DATE July 26, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Daljit Gill		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 = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One bottle of quats sanitizer measured at 100 ppm. Corrective Action(s): Bottle was refilled at time of inspection and measured at 200 ppm. Please ensure that sanitizer is not diluted so that effective sanitizing concentrations are maintained. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No soap available at kitchen hand washing station next to reach in cooler. Corrective Action(s): Soap was refilled at time of inspection. Please ensure that all hand washing stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels at all times to allow for proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Rodent bait station observed inside dry storage room. Corrective Action(s): Please ensure that all bait is located outside of the premises to limit the potential contamination of food. Date to be corrected by: Today. Violation Score: 3

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

Comments

Routine inspection conducted: - Walk in cooler at 4 degrees C - Reach in cooler at 3 degrees C - Walk in freezer at -16 degrees C - Hot holding unit off at time of inspection. Please ensure that unit is able to maintain food temperatures of 60 degrees C or more when in operation. - Food is covered, well organized, and stored off the ground. - High temperature dishwasher measured 71 degrees C at utensil surface during final rinse (minimum 71 degrees C) - Equipment and utensils stored in sanitary condition - Sanitizer available in labeled spray bottles and from dispenser at 200 ppm quats. - No signs of pest activity observed - FOODSAFE requirements met at time of inspection. - Temperature logs available and up to date *Note: Some dust accumulation observed on fan of reach in cooler. Ensure this area is properly cleaned and sanitized.