INSPECTION REPORT Health Protection DSOG-BE6TWX

PREMISES NAME Nancy Gerard Building (Site #1)		Tel: (604) 813-9362 Fax:
PREMISES ADDRESS 10662 King George Blvd Surrey, BC V3T 2X3		INSPECTION DATE July 17, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bailey Mumford		NEXT INSPECTION DATE 1 Month
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw ground beef stored at 10C outside the cooler. The cook stated that it was being delivered to another modular housing kitchen. Corrective Action(s): Store the raw ground beef inside the cooler at 4C. All cold potentially hazardous food items must be stored at < or = 4C at all times. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Lack of surface sanitizer in the main kitchen ready to be used. Corrective Action(s): The cook prepared surface sanitizer measured at 200ppm QUAT concentration.with presoaked wiping cloths. Ensure to have sanitizer available at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: The main cook stated that her FOODSAFE certificate has expired. Corrective Action(s): Retake FOODSAFE course and obtain a valid certificate. This will be verified during the next follow up inspection. Violation Score: 1

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

Comments

- General sanitation is good. - Handwashing station supplied with cold/hot running water, soap, and paper towels. - Surface sanitizer available at 200ppm QUAT concentration. - High temperature dishwasher achieved 79C at the plate's level during the final rinse cycle. - Three compartment sink available for manual dishwashing. Sanitizer available at 200ppm QUAT concentration. - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection. Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - Hot holding unit was not in use at the time of the inspection. Ensure that it reaches temperature > or = 60C - Thermometers available in all coolers and freezers. - Daily temperature logs must be kept on site and up to date.