Fraser Health Authority



INSPECTION REPORT
Health Protection
MBEK-BG7PSG
PREMISES NAME
Sage Dining Services		Tel: (604) 542-2329
Fax: (604) 535-3676
PREMISES ADDRESS
2656 160th St
Surrey, BC V3S 0B7		INSPECTION DATE
September 20, 2019		TIME SPENT
0.83 hours
OPERATOR (Person in Charge)
Gary Riemer		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 = 10
Critical Hazards: Total Number: 2
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Two buckets labeled sanitizer were measured at a concentration of 100 ppm quats or less.
Corrective Action(s): Buckets were emptied and refilled at the wall-mounted dispensing unit. Concentration was retested and measured at 200 to 400 ppm quats. Ensure sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces (for example, 200 ppm quats). Change solution as often as needed to maintain required concentrations.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): A large baking sheet was observed on top of the designated hand sink, obstructing access to and use of the hand sink for hand washing.
Corrective Action(s): Baking sheet removed. Ensure no objects are stored on, within, or in front and blocking access to the hand sink as it must be accessible at all times to facilitate proper hand washing.
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

Routine inspection conducted:

- Service area glass sandwich cooler at 4 degrees C.
- Service area beverage cooler 2 degrees C.
- Walk in cooler at 3 degrees C.
- Preparation cooler at 5 degrees C.*
- Left reach-in freezer at -19 degrees C.
- Right reach-in freezer at -21 degrees C.
- Ice cream freezer at -22 degrees C.
- Hot holding internal food temperatures at 60 degrees C or more.
- Thermometers available for coolers.
- Probe thermometers on site for internal temperature checks.
- Prepared food items are covered. Raw animal products such as eggs and meat are not stored above ready-to-eat food items.
- Cooling racks in use.
- Hand washing station is supplied with hot and cold running water, liquid hand soap, and single use paper towels.
- High temperature dishwasher measured 80 degrees C at the utensil surface during final rinse (minimum 71 degrees C at the utensil surface).
- Quaternary ammonium compounds (quats) sanitizer available in labeled spray bottles, in labeled buckets (exception: refer to violation 302), and from dispenser at 200 to 400 ppm. Note: Sanitizer instructions state quats may be used up to a concentration of 400 ppm for a no-rinse food contact surface sanitizer.
- No signs of pest activity observed at time of inspection.
- Temperature logs maintained.
*Inspection conducted during food preparation and service. Monitor and adust as needed to maintain 4 degrees C or less. Note: Limited food storage (including non-potentially hazardous and low risk foods) at time of inspection.
Contact the Environmental Health Officer if you have questions or concerns.