INSPECTION REPORT Health Protection YTAN-BMMTAG

PREMISES NAME Saba Foods		Tel: (604) 358-0566 Fax:
PREMISES ADDRESS 105 - 12889 84th Ave Surrey, BC V3W 0K5		INSPECTION DATE March 12, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Alwaleed Ogbah		NEXT INSPECTION DATE 4 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: A few mouse droppings were noted in corners of the back storage area, on unused equipment. Corrective Action(s): Remove droppings and sanitize affected areas with bleach. Correct by: Today Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Fabric curtains were being used in doorways. Corrective Action(s): Remove curtains. All surfaces must be durable, non-porous/non-absorbent, and easily cleanable. Correct by: Today Violation Score: 3

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

Comments

- Hand washing station was properly supplied with hot and cold running water, liquid soap, and paper towels - Low-temperature chemical dishwasher registered 100 ppm chlorine residual at the dish surface after the rinse cycle. Test strips available for monitoring. - Quats sanitizer solution available at 200 ppm - Prep cooler and walk-in cooler were measured to be at 4C or colder - Walk-in freezer was measured to be at -23C - No foods were being hot-held at time of inspection - Observed proper thawing methods during inspection (in walk-in cooler, and under cold, running water) - good. - Accurate thermometers were available for use - Food storage practices were satisfactory - Back storage area was organized, all items were stored at least 6 inches above the floor. - General sanitation was satisfactory (aside from the mouse droppings noted in the back storage area) - Equipment maintained in sanitary conditions - Many unused items have been removed from the facility - good. Pizza oven has also been removed from main kitchen. - Pest control is still in place. Continue with regular pest control and continue monitoring for pest activity on a daily basis.