INSPECTION REPORT Health Protection MBEK-D2ATD5

PREMISES NAME Nichol Place		Tel: Fax:
PREMISES ADDRESS 8048 140th St Surrey, BC V3W 5K7		INSPECTION DATE February 9, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Slinder Balaggan		NEXT INSPECTION DATE February 12, 2024
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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher is reaching a maximum temperature of 65 to 67 degrees C as measured at the utensil surface during the rinse cycle. A temperature of 71 degrees C or more is required at the utensil surface in order to sanitize dishes using heat. Corrective Action(s): A quats sanitizer solution at a concentration of 200 ppm was prepared within one of the sink compartments of the three compartment sink. Equipment and utensils to be manually sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. High temperature dishwasher was not capable of reaching 71 degrees C or more at the utensil surface during the rinse cycle at the time of inspection. Dishwasher tested over several cycles with periods of rest in between. 2. Undercounter cooler is not capable of maintaining temperatures of 4 degrees C or less. Note: Not in use at time of inspection (empty) and turned off. Staff stated undercounter cooler has not been used for food storage since it stopped working. Corrective Action(s): 1. Dishwasher technician was contacted at the time of inspection to have the dishwasher serviced. Ensure dishwasher is in good working order and capable of sanitizing utensils, dishware, equipment, etc. For high temperature dishwashers, at temperature of at least 71 degrees C at the utensil surface must be achieved. In the interim, ensure all equipment/utensil that are washed through the dishwasher are manually sanitized by immersion in 200 ppm quats. Note: If dishwasher gauge may not be accurate, it is advised to obtain a minimum/maximum registering waterproof thermometer to measure the final rinse temperature at the plate level (utensil surface). Date to be corrected by: January 12, 2024. 2. Have undercounter cooler serviced and ensure undercounter cooler is capable of maintaining food at 4 degrees C or less. Date to be corrected by: February 16, 2024. Violation Score: 9

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

Comments

Routine health inspection. Walk in cooler at 2 degrees C. Upright cooler (front) at 2 degrees C. Walk in freezer at -19 degrees C. No hot holding at time of inspection. Thermometers in place for cold holding units. Food is covered and properly organized (raw and ready-to-eat). Hand washing stations (kitchen, dining area) are supplied with hot and cold running water, liquid soap, and paper towels. Other sinks on site supplied with hot and cold running water. Quaternary ammonium compounds (quats) based surface sanitizer available in labeled spray bottle at 200 to 400 ppm. Equipment and utensils in sanitary condition, including ventilation canopy and ice machine. Ice machine scoop properly stored. Premises maintained in overall sanitary condition. No signs of pest activity observed at time of inspection. Temperature monitoring logs available for cold holding units and dishwasher. FOODSAFE Level 1 certified staff on site at time of inspection. Certificate is valid to 2026. Permit to operate posted.