INSPECTION REPORT Health Protection AHEN-AAQU2T

PREMISES NAME Be'Wiched		Tel: (604) 507-6714 Fax:
PREMISES ADDRESS 102 - 15230 No 10 Hwy Surrey, BC V2S 5K7		INSPECTION DATE June 8, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Verna-Jean Lieberth		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The stand-up freezer was measured between -7.5 and -12 degrees C during the inspection. The operator mentioned that the freezer was purchased second-hand about five years ago and that they will look into replacing it. Corrective Action(s): Repair, adjust, and/or replace the stand-up freezer with a commercial freezer to ensure that it maintains a temperature of -18 degrees C (0 degrees F) or colder; correct in 1 months time. Contact the Public Health Inspector at Fraser Health once the freezer is maintained at -18 degrees C (0 degrees F) or colder. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: A thermometer was not easily accessible inside the stand-up freezer and the digital thermometers on the unit were not accurate. The operator was unable to find the thermometer during the inspection but mentioned that it may be behind the stored food in the unit. Corrective Action(s): Ensure that an accurate thermometer that is easily accessible is placed in the freezer to monitor its' internal temperature. Check the temperature a few times each shift to ensure that the freezer is maintained at -18 degrees C (0 degrees F) or colder. Violation Score: 1

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

Comments

Liquid soap, hot and cold running water, and paper towels were available at the handsink. The operator was washing her hands prior to handling food. 200 ppm QUATS sanitizer was available in the spray bottle. Dishwasher final rinse temperature was 71.3 degrees C internally at the plate after running it twice. The operator mentions that they wait at least 20 minutes for it to heat up and then run the first load twice through the dishwasher. Food was covered in storage areas. The cooler was organized to ensure that raw meat was stored below ready to eat foods. Coolers were 4 C (40 degrees F) or colder and were equipped with thermometers. No hot holding was occurring at the time of inspection. It was reviewed that hot-held foods (e.g. soup) should be cooled from 60 degrees C to 20 degrees C within two hours and 20 degrees C to 4 degrees C within 4 hours. Temperature logs from the past were available in a binder with the food safety plan and sanitation plan however they were no longer being maintained. Reminder: Ensure daily temperature records of the coolers, freezer, and hot-holding unit are maintained.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AAQU2T
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited foods included: Pure olive oil, ciabetta buns, rye bread, and villaggio italian style white bread.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment