INSPECTION REPORT Health Protection ALUI-AW2TUN

PREMISES NAME Be'Wiched		Tel: (604) 507-6714 Fax:
PREMISES ADDRESS 102 - 15230 No 10 Hwy Surrey, BC V3S 5K7		INSPECTION DATE February 16, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Verna-Jean Lieberth		NEXT INSPECTION DATE 5 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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep inserts containing pulled chicken was at 8 deg C. Operator had placed chicken into cooler one hour prior. Corrective Action(s): Move chicken to upright cooler as your prep inserts are not able to cool the chicken down to <4 deg C fast enough (must be cooled from 60 deg C -->20 deg C in 2 hours, and 20 deg C ---> 4 deg C within 4 hours). In the future, if food is found in the cooler at >4 deg C and there is no written time tracking of when the food item was placed inside, the food will be discarded. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Drawer containing large ice cream scoops and whisks has buildup of debris/dust. Corrective Action(s): Run the utensils through the dishwasher and thoroughly clean/sanitize this drawer. All utensils must be stored in a clean and sanitary manner. Correct by: Immediately Violation Score: 3

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

Comments

Handsink in front area equipped with hot/cold running water, liquid soap, and paper towels Prep cooler (top) is at 4 deg C and bottom is at 2.8 deg C Display cooler: 3.2 deg C Large 2 door cooler: 3 deg C **Ensure to pull thermometer to the front and keep it visible. The gauge on the top of the cooler door is not a reliable indicator of temperature Upright freezer: -14 deg C High temperature dishwasher: 75 deg C (takes two cycles to 'warm up' and achieve the proper temperature) Floors kept in sanitary condition No signs of pests Ensure to consistently clean and organize the back room and remove any items you do not use Quat spray sanitizer was at 200 ppm Quats Hot holding soup units: 65 deg C **Note: Both co-owners FoodSafe Certificates will expire this year on July 29, 2018. One FoodSafe ceritficate was issued in 1997, and the other issued in 2010. Per FoodSafe requirements, any certificates issued prior to July 29, 2013, will now expire on July 29/2018. To renew, you have the following options: 1) Re-take the FoodSafe level 1 course or 2) Take the FoodSafe level 1 online refresher course at FoodSafe.ca . Keep copies of successful renewal on site.