INSPECTION REPORT Health Protection CPAK-AE8Q5K

PREMISES NAME Bright Path - Clayton Hills		Tel: (604) 716-7623 Fax:
PREMISES ADDRESS 7239 192nd St Surrey, BC V3S 8E1		INSPECTION DATE September 28, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sherri Gannon		NEXT INSPECTION DATE 6 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back doors leading to the rare hallway and entrance left open. Discussed with chef at this time and was advised that the doors were left open to keep warm air out - just finished cooking for lunch. Corrective Action(s): Ensure screendoor(s) is installed if to have the back doors open. Until then, ensure to keep the doors closed to prevent pest entering into the facility. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash station adequately supplied. -Refrigeration temperatures all satisfactory. -Temperature monitoring system in place. No issues observed from recent records. -High temperature dishwasher achieved 76.4'C at the plate level after final rinse. -200ppm QUAT available in a bucket to hold wiping cloths. (clear sanitizer) NOTE: 400ppm QUAT also available in a labelled spray bottle by the sink. Chef had advised the solution was in use for disinfection of general surfaces. (pink sanitizer) -General food storage practice good. Dry storage bins maintained properly. -No evidence of pest activity observed. Staff washroom handsink satisfactory. NOTE: Discussed with chef regarding extra rice/fried rice prepared for each lunch and procedures taken after. Facility maintained in good sanitary condition. Please contact the health inspector for any questions or concerns.