INSPECTION REPORT Health Protection TGIL-CAM38D

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 January 12, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Lawrence Chow		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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 at the food facility and the following observations were made during the inspection: Temperature (coolers to be at 4C or less, freezers at -18C or less): - Coolers were measured at 4C or less. - Freezers at -18C or less. - Hot holding units at 60C or more. - Temperature logs were maintained and found up-to-date. - Mayonnaise pump dispenser was stored at room temperature in self serve area. pH of mayonnaise was measured at 3. Storage: - All food items were stored at least 6" off the floor. - All products were found either in original packaging or covered inside coolers. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer spray bottle available and the concentration of QUATS noted at 200ppm. - Dishwashing area is shared with bakery department. - Sanitizer dispenser releases 200 ppm QUATS at 3-compartment sink. - Rinse cycle of high temp mechanical dishwasher reached 76.4C at dish surface. - Prep board used for making sandwiches was made of smooth, impervious and easy to clean material and found in good sanitary condition. Pest Management: - Professional pest control company conducts routine checks. - No visible signs of pest activity observed at the time of inspection. Administrative: - Operating permit was posted in a conspicuous location. - Staff has valid FoodSafe Level 1 certificate.