INSPECTION REPORT Health Protection DSOG-AWKV6H

PREMISES NAME Rana Catering		Tel: (604) 588-7262 Fax:
PREMISES ADDRESS 110 - 8910 120th St Surrey, BC V3V 4B4		INSPECTION DATE March 5, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 3 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Handles of scoops touching the dry food items inside the bulk bin cabinets. Corrective Action(s): Ensure that the handles of scoops do not touch the food items. Correct by: Immediately. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): The back screen door was kept open during the time of the inspection. Corrective Action(s): Keep the screen door closed at all times. Violation Score: 3

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

Comments

- General sanitation is satisfactory. - All coolers (walk in,one preps, display) < or = to 4C. - All freezers (two chest) < or = to -18C. - You must begin a temperature log for all coolers and freezers. Keep records for review by the health inspector. - High temperature dishwasher achieved 72C at the plate's level during the final rinse cycle. - Please ensure to follow the proper manual dishwashing procedure for oversized/large pots/pans that do not fit inside the low temperature dishwasher. 1) wash (with hot water 45C and detergent) 2) rinse (with hot water 45C) 3) sanitize (fully submerge pots for 2 mins in 100 ppm chlorine solution at 45C) 4) air dry - Surface sanitizer available in white buckets with presoaked wiping cloths at 100ppm chlorine solution. Ensure to have surface sanitizers available both at in the main kitchen and in the front serving area. - Dry storage area has adequate space and wire racks. Most dry food items stored inside plastic bins with lids. . - No signs of pest activity. - FOODSAFE trained staff on duty. Verified at the time of the inspection.