INSPECTION REPORT Health Protection YTAN-CJQQE4

PREMISES NAME Surrey Pretrial Centre #60614		Tel: (604) 291-9548 Fax:
PREMISES ADDRESS 14323 57th Ave Surrey, BC V3X 1B1		INSPECTION DATE September 29, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink at kitchen entrance (by dishwashing area) had a broken hot water pedal, and was not in use. Corrective Action(s): All designated hand washing sinks must be properly supplied with hot and cold running water, liquid soap, and paper towels, and must be available for use. Other hand washing stations available throughout kitchen for use in the meantime. 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: One hand sink (not in use) had a broken hot water pedal. Corrective Action(s): Repair the pedal. All designated hand washing stations must be available and properly equipped for hand washing. Correct by: 1 week Violation Score: 3

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

Comments

- All other hand washing sinks were properly supplied (see violation codes 401 and 308 above). - High-temperature dishwasher reached 72C at the dish surface during rinse cycle. Good - a minimum of 71C is required. - Quats sanitizer solution available at 200 ppm for sanitizing food-contact surfaces. - Food preparation sinks were maintained in sanitary conditions. - All coolers were maintaining temperatures at 4C or colder - Freezers measured at -18C or colder - Hot-holding available at 60C or hotter - Temperature logs available and up to date - Food storage practices satisfactory. All food stored off the floor, covered, labelled. - Dry storage areas well-maintained - Chemicals stored separately in janitorial closet - General sanitation satisfactory at time of inspection - Pest control is in place. No signs of pest activity noted at time of inspection. - All kitchen staff required to have FoodSafe level 1. Managers also have FoodSafe level 2.