INSPECTION REPORT Health Protection MTRG-AX8PW7

PREMISES NAME A&F Caribbean Breeze Catering		Tel: (604) 594-3384 Fax: (604) 594-3304
PREMISES ADDRESS 7 - 8145 130th St Surrey, BC V3W 7X4		INSPECTION DATE March 26, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Richard Sang		NEXT INSPECTION DATE March 27, 2018
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 No
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: During time of inspection, low temperature dishwasher was dispensing 0ppm chlorine residual at final rinse Operator called service tech during time of inspection, service tech informed that they will arrive in 20 min. Environmental Health Officer observed that there is no need for immediate warewashing, adequate supplies available for food preparation. Corrective Action(s): Until then, no warewashing is to take place until dishwasher is dispensing adequate amount of chlorine residual. If service tech cannot complete service within 3 hours, other actions will be taken. e.g., manual warewashing with sanitizer dip if it can be determined this is feasible - Environmental Health Officer to follow up in 2 hours. 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

- All handwashing stations adequately equipped with hot /cold running water, liquid soap and paper towels - All temperatures met health requirements: * Walk in cooler at 3C * Upright cooler (kitchen) at 2C * Upright cooler (hallway) at 0C *Chest freezers at -27C to -20C Front service area: - Prep cooler at 4C - Display cooler at 4C - All hot holding units maintaining food temperatures at 60C or above - Temperature logs kept and maintained - Thermometers available in cold holding units - Food grade chlorine sanitizer solution available, concentration at 100ppm - Chemical sanitizer strips available for monitoring sanitizers - No evidence of pest activity at the time of inspection. - Good storage practice employed during time of inspection - All products stored in pest proof containers - General sanitation of facility - satisfactory