INSPECTION REPORT Health Protection JCHY-CUXRJU

PREMISES NAME Aaron's Steak & Pizza		Tel: Fax:
PREMISES ADDRESS 17665 57th Ave Surrey, BC V3S 1H1		INSPECTION DATE August 22, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low-temperature dishwasher measured at 0ppm chlorine final rinse tempeature. Corrective Action(s): Temporarily use 3rd compartment sink at 100-200ppm chlorine to sanitize dishware after runing dishes under dishwasher for washing. Do not use the low-temperature dishwasher for sanitization until it can sanitize between 50-200ppm chlorine final rinse. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Built-up of food debris and/or grease underneath the deep fryers and oven. PICTURES TAKEN. THIS IS A REPEAT VIOLATION. Corrective Action(s): Clean and sanitize the aformentioned areas. Daily and thorough cleaning must be conducted to prevent buil-up of grease and food debris. Send pictures to verify compliance. Corrected by: August 29, 2023. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Low-temperature dishwasher measured at 0ppm chlorine. Corrective Action(s): Service the low-temperature dishwasher to measure between 50-200ppm final rinse chlorine. Corrected by: August 24, 2023. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on-site with valid FOODSAFE Level 1 certification. THIS IS A REPEAT VIOLATION. Corrective Action(s): Enroll staff in FOODSAFE Level 1 course. Ensure at least 1 staff must have valid FOODSAFE LEvel 1 certification at all times during operation able to present to inspector for validation. Corrected by: September 22, 2023. Violation Score: 1

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

Comments

Follow-up Inspection Conducted Today for report#JCHY-CUHSAG. The following violations have been corrected from report#JCHY-CUHSAG. -Can opener blade, underneath the meat slicer, vegetable dicer observed to be satisfactory. -Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. -Food in the stand-up cooler observed to be covered. Stand-up cooler measured at 4C or lower. -Exhaust hood vents and underneath the walk-in cooler observed to be in satisfactory condition. -Exposed wood shelving units observed to be sealed. -Chlorine sanitizer buckets and spray measured at 200ppm. At the time of inspection, the stand-up freezer observed to be defrosting.