INSPECTION REPORT Health Protection BCUD-AG2353

PREMISES NAME 7-Eleven #35770		Tel: (778) 578-7680 Fax: (778) 578-7964
PREMISES ADDRESS 2 - 6828 128th St Surrey, BC V3W 4C9		INSPECTION DATE November 24, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Raaji Sekhon		NEXT INSPECTION DATE December 01, 2016
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): During early evening inspection, dairy coffee creamers found at ambient air temperature (20C) Corrective Action(s): 4 containers - 2 full, 2 partial - were discarded at time of inspection. Inserts are designed to have ice bath. Use them! Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Found pizza slicers (in hand wash sink) that staff were not properly washing and sanitizing. Staff currently using hand soap at hand sink with no sanitize step Corrective Action(s): All food contact must be washed, rinsed, and sanitized. As per company policy, utensils contacting high risk foods (all of your hot foods) must be turned over every 2hrs. 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

Hand sink supplied with liquid soap (not dish soap), paper towels, hot/cold running water ***Never use hand sinks for anything else! Keep kitchen equipment away from the sink that is used for people's dirty hands All coolers 4C or below All freezers measured -20C and below Hot held products 60C and above (with exception of hot holding case which had product dip below 60C when the door was twice left open) General sanitation of facility satisfactory Quat sanitizer at dispenser station measured 200ppm - USE THIS! Staff must be trained on how to wash, rinse, and sanitize ALL food contact dishes. A spot check will occur with different staff on site to ensure they are following proper procedures.