INSPECTION REPORT Health Protection YTAN-AGCQL3

PREMISES NAME Fresgo Inn		Tel: Fax:
PREMISES ADDRESS 10102 King George Blvd Surrey, BC V3T 2W4		INSPECTION DATE December 5, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE December 12, 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 Yes 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): Prep cooler inserts located at left side of cook line measured to be ~6-10C. Foods stored in inserts included cut vegetables (6C), salad dressing (6C), and cooked bacon (10C). Ambient temperature of undercounter portion of prep cooler measured to be 3C. Corrective Action(s): Monitor temperature of inserts, only keep inserts half full and discard leftovers after 2 hours. Operator relocated bacon to undercounter portion of prep cooler in the meantime. Ensure prep cooler is capable of maintaining temperature of inserts at or below 4C. Service cooler if necessary. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No surface sanitizer available in back kitchen. Only one bottle in use at front cook line. Corrective Action(s): Ensure surface sanitizer is always available in both the front and back of kitchen. Operator supplied back kitchen with quat sanitizer at time of inspection; 200ppm detected. 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 sinks supplied with liquid soap and paper towel - Quat sanitizer spray bottle in front kitchen at 200 ppm; from main dispenser at 200ppm - Hot holding units measured to be above 60C - Freezer temperatures adequate - All coolers measured to be at or below 4C; with exception of prep cooler inserts located at left side of cook line. - Temperature logs well maintained - High-temperature dishwasher reached 72C at plate level on final rinse cycle - General sanitation satisfactory, floors of walk-in cooler and freezer cleaned daily - Food storage organized