INSPECTION REPORT Health Protection JCHW-B39PAX

PREMISES NAME Eurest Dining Services #63384		Tel: Fax:
PREMISES ADDRESS 16705 Fraser Hwy Surrey, BC V4N 0E7		INSPECTION DATE August 2, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Food Service Manager's FoodSafe Level 1 was issued on Sept 18, 1993 and has expired as of July 29, 2018. Other staff in the kitchen do not have FoodSafe Level 1 certificates valid past July 29, 2018. Corrective Action(s): At least one person in the facility must have a valid FoodSafe Level 1 or equivalent training. Food Service Manager has registered for a classroom FoodSafe Level 1 course. Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -17C. -Front prep cooler was at 4C (top and bottom). -Additional prep items were stored on ice and are used during the lunch rush. -Back storage glass door coolers were at 2C/4C. -Hot holding was greater than 60C (hot holding units and oven). -Staff observed using probe thermometer to verify proper cooking temperatures. Poultry was greater than 74C. -Cooling carried out in an ice bath and stirring of food. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum 71C required for proper sanitizing). Wash and rinse temperatures checked and recorded daily -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer pails were at 200ppm. Quats sanitizer dispenser was at 200ppm. Sanitizer strength tested and recorded daily. -Deli slicer was found to be clean and sanitary. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. Food items in the customer area protected from potential contamination. -Frozen foods observed thawing in the walk-in cooler. -General sanitation satisfactory. Ensure staff clean the shelving units in the walk-in cooler to prevent mould growth. -No signs of pests noted at the time of inspection. *Temperature records indicate temperatures exceeded critical limits on various day. Review with staff how to properly record temperatures and when to carry out corrective actions. -Please contact the inspector if you have any questions or concerns.