INSPECTION REPORT Health Protection CPAK-AGNRXA

PREMISES NAME Save On Foods #2215 Kitchen		Tel: Fax:
PREMISES ADDRESS 17745 64th Ave Surrey, BC V3S 1Z2		INSPECTION DATE December 15, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wes Lewis		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 15

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Right portion of hot buffet table, where Chicken wings/Sweet & sour pork/Pasta are stored is operating below 60'C (50'C~54'C). As discussed during last routine inspection, each batch (2lbs) is removed/discarded from the unit before exceeding 2 hours. According to today's temperature records, hot foods (1st batch) were cooked >74'C and placed in the unit that was operating >60'C. Staff had advised these were placed in the unit less than 2 hours prior to the inspection, but there was no indication of time on records. Corrective Action(s): If to follow time monitoring system for hot foods, ensure to record the time when the foods are placed in the unit (i.e. 12:00pm) and when each should be discarded (i.e. before 2:00pm). Otherwise, all hot foods must be stored at or above 60'C at all times. Violation Score: 15

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 conducted: -Handwash station adequately supplied. -Refrigeration temperatures satisfactory; Hot-holding temperatures satisfactory (i.e. soups/left side of buffet table). -Thermometers available for use. Temperature monitoring system in place. No issues observed from recent records. -200ppm QUAT available in labelled spray bottles and at 3 compartment sink for manual dishwashing. Automated dispenser at correct concentration. -Sushi making machine currently in use at this time. Cleaned/sanitized after each shift. -Traps in place. No evidence of pest activity observed at this time. -General maintenance and sanitation satisfactory at this time. Follow-up inspection will be conducted next month. Failure to comply with above mentioned violation may result in further enforcement action. Please contact the health inspector to discuss.