INSPECTION REPORT Health Protection AHEN-CVDTRA

PREMISES NAME Argyll Lodge		Tel: (604) 581-4174 Fax: (604) 582-6348
PREMISES ADDRESS 14590 106A Ave Surrey, BC V3R 1T4		INSPECTION DATE September 5, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Baljit Kandola		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

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Prepackaged frozen raw meat was observed stored on the same shelf rack as prepackaged frozen freezies in a chest freezer. Corrective Action(s): Ensure ready-to-eat food (e.g. freezies) is stored in a manner to protect it from any potential contamination. Staff member re-organized the storage in the chest freezer to move the raw meat to the bottom of the chest freezer and separate it from the freezies on the top rack in the chest freezer. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): A small amount of rodent droppings were observed on a floor corner next to the stove-top. Corrective Action(s): Staff cleaned and sanitized the above-noted area during the inspection. Continue to monitor for pest activity and continue with your pest control measures: sealing any potential entry points, keeping dry food covered in pest proof containers, pest control program to re-service traps, and regular cleaning. Violation Score: 3

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

Comments

-Handwashing station (double compartment sink) was accessible and supplied with liquid soap, hot and cold running water, and single-use paper towels. -Dishwasher final rinse temperature was at least 71 degrees C (measured at 75.6 degrees C) at the plate level. -Dishwasher final rinse temperature was at least 180 degrees F for at least 10 seconds at the manifold level. -100 ppm chlorine sanitizer was available in a sanitizer pail with a wiping cloth. -Both refrigeration units in the kitchen were at 4 degrees C or less. -Freezer temperatures (freezer in the kitchen, three chest freezers downstairs, and upright breads freezer downstairs) were satisfactory. -Refrigeration units were equipped with thermometers. -Probe thermometer was available to monitor internal food temperature upon the cooking process. -It was reviewed to cook food to at least 74 degrees C internal temperature for at least 15 seconds. -Pest control program was in place. -Dry goods were stored in pest proof containers with tight fitting lids. -No rodent activity was observed in the downstairs dry storage room at the time of inspection. Storage cabinets in the upstairs kitchen were observed to be in a clean condition. -Staff member on shift held valid FOODSAFE Level 1 refresher course training (expiration date: March 18, 2028). If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.