INSPECTION REPORT Health Protection SDHI-CGCQ7R

PREMISES NAME Liberty Kitchen Grandview		Tel: (604) 385-0568 Fax: (604) 385-1787
PREMISES ADDRESS 110 - 16010 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE July 14, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Kyle Anderson		NEXT INSPECTION DATE July 29, 2022
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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large pot of bolognese sauce observed stored on the counter in the preparation area. Sauce meaured at 54'C internal temperature with probe thermometer. Staff stated that the sauce was made 3 hours ago. Staff voluntarily discarded the sauce during time of inspection. Food safety plan was reviewed with staff on site. Corrective Action(s): Ensure all potentially hazardous foods are cooled from 60'C to 20'C within 2 hours and from 20'C to 4'C within 4 hours (as per approved food safety plan). Review food safety plan for menu items with all staff. Cool large portions of foods fast by transferring food to shallow containers, transferring the food into a blast chiller, mixing food frequently, mixing food with an ice wand, and or storing the food containers in an ice bath. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): [REPEAT VIOLATION] QUATs sanitizer in pails (X5) and in spray bottles (X3) measured at 0-100 ppm QUATS concentration. QUATs sanitizer was changed during time of inspection to measure at 200 ppm QUATS concentration. Corrective Action(s): Replace QUATs sanitizer solution at least every 2 hours (or as per approved sanitation plan) to ensure the solution is at 200 ppm QUATs concentration to effectively sanitize food contact surfaces throughout the day. When replacing sanitizer solution, it is recommended to also change the towels to maintain sanitizer concentration. Monitor santizer concentration with available QUATs test strips on site. If sanitizer strength is not maintianed, mix the solution manually as per instructions on the stock bottle. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Few drain flies observed in back area next to drain and fruit flies observed in bar area. Staff stated that they have installed additional fruit fly and sticky traps throughout the premise. Additional traps are observed on site. Corrective Action(s): Monitor fly population and contact pest control company if the population increases. Ensure physical traps are not placed in areas where food is prepared and that all foods are kept covered to prevent potential contamination to food. Keep doors closed and keep the premise in a clean and sanitary manner to prevent fly harbourage. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: QUATs dispenser is not able to adequately dispense sanitizer at a strength of 200 ppm. The sanitizer is run for a few minutes each time before it is able to dispense the correct concentration. Corrective Action(s): Repair the QUATs dispenser at the back of the kitchen to ensure it is able to dispense 200 ppm QUATS concentration at all times to effectively sanitize food contact surfaces. To be corrected by: July 29, 2022 Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: 1. Temperatures: - Walk-in coolers (X2) at or below 4'C - Walk-in freezer at -18'C - Line coolers at or below 4'C - Line freezers at or below -18'C - Hot-holding unit at cooking line for sauce at >60'C - Temperature logs are maintained 2. Sanitation: - General sanitation of premise is satisfactory - All hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - Chemical dishwasher measured at 100 ppm chlorine with test strip - Bar glass washer measured at 12.5 ppm iodine with test strip - Chlorine and QUATs test strips are available on site (within expiry) - Staff washrooms kept in sanitary manner 3. Storage: - All food stored at least 6 inches off the floor - All chemicals are stored away from food - Ready-to-eat items are stored away from raw meat - First-in-first out method implemented (time stamps available on food containers) 4. Administration: - Staff observed wearing clean uniforms and hairnets - FOODSAFE Level 1 trained staff is available on site - Health permit posted in conspicuous location Notes: - No signature due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.