INSPECTION REPORT
Health Protection
DSOG-AVLVBF

PREMISES NAME
Popular Fish House
Tel: (604) 588-2299
Fax: (604) 507-3573
PREMISES ADDRESS
9532 120th St
Surrey, BC V3V 4C1
INSPECTION DATE
February 2, 2018
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Mohit Kukreja
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1
315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: The thermometer inside the upright cooler was broken (measuring -10C).
Corrective Action(s): Provide a working thermometer inside the cooler noted above.
Date to be corrected by: Tomorrow.
Violation Score: 1


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

Comments

- General sanitation is satisfactory.
- All handwashing stations (main kitchen) supplied with hot/cold running water, soap, and paper towels.
- All coolers (upright, beverage) at < or = to 4C.
- All freezers (chest, upright) at -18C.
- All other refrigeration units are equipped with working thermometers.
- Begin daily temperature logs for all coolers and freezers.
- Three compartment sink available for manual dishwashing. Chlorine sanitizer available at 100ppm concentration with drain plug to fill the sanitizing compartment of the sink. Please follow the proper manual dishwashing procedures.
1) Wash with detergent at 45C
2) Rinse at 45C
3) Sanitize at 100ppm at 45C for 2mins
- Surface sanitizer available in white buckets with presoaked wiping cloths at 100ppm chlorine solution. Ensure to provide surface sanitizers at each station (ie serving area, main prep area) and use clean wiping cloths. Change out the sanitizer solution every day.
- Dry storage area has sufficient cabinet space and wire racks. Ensure that all food items are stored in proper food grade containers with lids and at min 6inches (15cm) off the floor to allow for easier cleaning, better air circulation, and prevent pest contamination.
- No signs of pest activity at the time of the inspection. Regular pest control inspection conducted. The most recent pest control report (dated January 2018) showed live traps changed and new ones installed throughout the kitchen.
- FOODSAFE certified staff on duty. Verified at the time of the inspection.
Note: FOODSAFE certificates obtained prior to July 29, 2013 expires on July 29, 2018. The owner must take a refresher course to receive recertification.