INSPECTION REPORT Health Protection ANAN-CWCTJS

PREMISES NAME 7-Eleven #34525		Tel: (604) 522-5767 Fax: (604) 522-5768
PREMISES ADDRESS 846 20th St New Westminster, BC V3M 4X1		INSPECTION DATE October 6, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tushar Golar		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Hot foods are being reheated to 140 degF only, not 165 degF as required. Corrective Action(s): All foods must be reheated to 74 degC (165 degF) before being placed in a hotholding unit to be held above 140 degC (60 degC). Foods can be served above 140 degF, after initially being reheated to 165 degF. Train all the staff on this procedure and post a note in the front service area as a reminder to staff as discussed. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot foods in the roller unit in the "blue" zone were around 55-57 degC. Temperature of the blue zone was increased during the inspection. Corrective Action(s): All hot foods must be maintained at or above 60 degC (140 degF). Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The soap dispenser in the kitchen is not working properly. Corrective Action(s): Fix/replace the soap dispenser. Violation Score: 3

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

Comments

General Comments: Coolers are below 4 degC Freezers are below -18 degC Foods in the hot holding case were above 60 degC Front handsink is fully equipped. STORE PAPER TOWELS INSIDE THE DISPENSERS. 200ppm Quats sanitizer is available for sanitizing. Dishwashing procedure discussed. In use utensils are changed every 2 hrs as per staff, but there were no timers or system to indicate this. USE A TIMER TO MONITOR THIS. In-use utensils like tongs are replaced every 2 hours and washed at the end of the night; slurpee/coffee/cheese/chili machines are cleaned every night. Temperature logs are being maintained. At least one staff on duty had FS level 1 or equivalent certification. Rentokil pest control is on a monthly contract. Reviewed the most recent service report. No huge concerns noted. *report reviewed and left with Assistant Manager, not signed*