INSPECTION REPORT Health Protection BCUD-AVLVHA

PREMISES NAME Price Pro - Snack Bar		Tel: (604) 594-1700 Fax: (604) 502-7034
PREMISES ADDRESS 6899 King George Blvd Surrey, BC V3W 5A1		INSPECTION DATE February 2, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lawrence Chow		NEXT INSPECTION DATE February 16, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Sanitizer spray bottle measured 0ppm quat sanitizer. Unknown chemical inside 2) Equipment getting washed in two compartment sink with no sanitizer Corrective Action(s): Sanitizer is a minimum requirement for all food service facilities. Your general wipe counter and prep area wipe up must include your 200ppm "Sani Stuff" quat sanitizer. ALL food contact equipment and utensils must be washed, rinsed, then sanitized. Without a sanitizer dispenser at the 2 compartment sink, dishes aren't being washed properly. **Check bakery (source) dispenser at least daily for 200ppm **Use the 3 compartment sink for dish washing until a dispenser unit can be installed at the "dish pit" for the snack bar. Violation Score: 5

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Staff on site not foodsafe certified. Corrective Action(s): There must always be a minimum of 1 person on site in the snack bar with foodsafe level 1 (or equivalent) Violation Score: 1

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

Comments

Hand sink supplied with liquid soap, paper towels, hot/cold running water "Smoothie" cooler 2C Standing cooler 3C Standing freezer -16C Sandwich prep cooler 7C **Check again in 20min and move product if not 4C or below. Temp records indicate no concerns as of this morning. Sandwich display cooler (not currently in use) - fluctuating between 1C and 7C Sanitizer bottle (after emptied and filled) reached 200ppm Hot held chili 60C A probe thermometer on site and available for use - staff on site were instructed on how to use it correctly for reheating product to 74C "cooked until floating" does not indicate food safety. Use the thermometer on site, at every cook batch. Ensure reheated products are kept hot at 60C or above at all times. General sanitation satisfactory Temperature records for refrigeration systems well maintained. **Keep ice scoop out of the ice. The handle gets dirty from use then contaminates ice, which we then consume.