INSPECTION REPORT Health Protection DWAG-BKST8B

PREMISES NAME Morgan Place Food Service		Tel: (604) 535-7328 Fax: (604) 535-7386
PREMISES ADDRESS 3288 156A St Surrey, BC V3Z 9T1		INSPECTION DATE January 13, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lynne Frost		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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two sanitizing pails at the kitchen measured with less than 50 ppm quats solution. 200 ppm quats solution is required for properly sanitizing food contact surfaces. Corrective Action(s): Discard and refill the aforementioned sanitizing pails with 200 ppm quats solution. Clean and sanitize the food contact surfaces in the kitchen area. 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: Kitchen: - Coolers (stand-up, walk-in) maintained at 4C or less - Walk in freezer maintained at -18C. - Hot holding units not in use at the time of inspection. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - High temperature dishwasher registered 79C at the plate level during final rinse cycle. - 200 ppm quats sanitizer available from the dispenser. - Dry food products stored off the ground organized. - General sanitation satisfactory. - Temperature logs maintained and available for review. - No pest activities observed at the time of inspection. Serveries: - 5 serveries avaiable with the similar lay out. - Ice machine maintained in a sanitary condition. - All stand-up coolers maintained at 4C or less. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - Sanitizing pails were brought by staffs from the kitchen to the serveries during lunch and dinner period.