INSPECTION REPORT Health Protection MBEK-BMJQVS

PREMISES NAME The Carvery		Tel: (778) 294-6663 Fax:
PREMISES ADDRESS 102 - 2430 King George Blvd Surrey, BC V4P 1H5		INSPECTION DATE March 9, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bryan Guisseppe Mendiola		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 = 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: Preparation (sandwich) cooler at 5 degrees C (above) and 7 degrees C (below).* Three door cooler at 1 degree C. Meat upright cooler at 3 degrees C. Cheese upright cooler at 3 degrees C. Vegetable upright cooler at 3 degrees C. Front glass cooler at 2 degrees C. Beverage coolers at 4 degrees C. Chest freezer at -15 degrees C. Reach in freezer at -17 degrees C Hot holding internal food temperatures at 60 degrees C or more. Raw and ready-to-eat foods observed to be properly organized. Prepared items observed being covered and dated. A probe thermometer is available on site. Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Low temperature dishwasher measured 50 degrees C and 50 to 100 ppm chlorine in rinse residual at utensil surface. Quaternary ammonium compounds (quats) sanitizer available from dispensing unit and in spray bottles at 200 ppm. No signs of pest activity observed at time of inspection. Permit posted. Note: Inspection conducted during lunch period. Ensure all surfaces and equipment (e.g. door handles, floors) are properly cleaned and sanitized following lunch rush. *Temperatures may be slightly elevated due to lunch rush period as preparation cooler was constantly being opened and closed. Ensure unit maintains 4 degrees C or less following lunch rush.