INSPECTION REPORT Health Protection DSOG-ANSPRS

PREMISES NAME Bear Creek Villa		Tel: (604) 599-9057 Fax:
PREMISES ADDRESS 8233 140th St Surrey, BC V3W 5K9		INSPECTION DATE June 29, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kristan Ash		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 = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Boiled eggs were being cooled in a bowl inside the sanitizing compartment of the two compartment sink. Corrective Action(s): The sanitizing compartment of the two compartment sink is designated for sanitizing purposes only. Ensure to properly sanitize this particular compartment if food items are stored inside. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Personal belongings (ie. bag, coffee) stored around the handwashing station. Corrective Action(s): The chef removed these items. The handwashing station must be free of obstructions and made easily accessible to staff at all times. 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 flow of hot water from the faucet at the front handwashing station is too weak and inadequate. Corrective Action(s): Fix the noted deficiency and ensure that hot water is under adequate pressure to meet the peak demands of the food premises. Date to be corrected: Immediately. Violation Score: 3

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

Comments

- General sanitation is good. - All handwashing stations are stocked with cold/hot running water, soap, and paper towels. - Coolers (walk in, line, display) < or = to 4C. - Freezers (walk in) < or = -18 - Hot holding units > 60C - Thermometers available in coolers. - Temperature log was kept on site and up to date. - High temperature dishwasher reached 71C at the plate's level at the final rinse cycle. - Surface sanitizer available in spray bottle at 200 ppm Quat solution. Each station is stocked with surface sanitizer and clean wiping cloth. Ensure to change the solution regularly to prevent loss of strength. - Meat slicers are clean and free of food debris. - Ice machine is clean. No signs of mildew build up. Recommended not to store ice scoop inside the machine. - Dry storage area is good. Dry food items stored in carts with proper lids. Do not store scoops inside the cart. - No signs of pest activities at the time of inspection.