INSPECTION REPORT Health Protection JMAA-B39RDL

PREMISES NAME Cherington Place Food Service		Tel: (604) 581-2885 Fax: (604) 582-9028
PREMISES ADDRESS 13453 111A Ave Surrey, BC V3R 2C5		INSPECTION DATE August 2, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted. Facility is well maintained and operated, and is in excellent sanitary condition. The following observations were made: 1. Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders when in-use) - Walk-in cooler at 2C - Stand-up coolers at 4C or less - Chest freezer and upright freezers at -18C or less - Domestic cooler and freezer unit in mini kitchen upstairs at 4C and -18C, respectively - No hot-holding conducted at time of inspection - Temperature logs are maintained and up-to-date - Cooling units are equipped with accurate thermometers 2. Hygiene and Sanitizing - Handwash stations in kitchen, restroom, and upstairs mini-kitchen adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Sanitizing pail contains 200 ppm quaternary ammonium compound (quats) - Utensils, ladles, cutting boards, knives are all maintained in good sanitary condition - Plate holder and plates inside are sanitary - Low-temperature dishwasher releases 100 ppm chlorine residual at final rinse cycle (Min: 50 ppm chlorine residual). Dishwasher log is available - Ventilation canopy is clean and free of any accumulating grease - Staff restrooms are sanitary 3. Storage - Chemical storage area and mop bucket storage area separate from food preparation - All food items are covered with food-grade saran wrap or tight-fitted lids and elevated at least 6" off floor; vegetables and ingredients in coolers and freezers are in original packaging - Dry storage food bins are well organized, scoops are stored separately - Receiving area is well maintained and managed, organized shelving present for storage of onions and potatoes 4. Administrative - Operator has FoodSafe 1 (Expiry: May 2023) - Permit present and up-to-date 5. Pests - No recent signs of pest activity observed at time of inspection - Facility contracts professional pest control company to conduct routine audits. Last inspection by pest control technician earlier today identified no pest issues 6. Recommendations - Area behind stand-up freezers in dry storage room has a small amount of dust and debris behind it. Sweep up the area by the end of the day

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B39RDL
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Items audited: Diced tomatoes, french mustard, and buttertart bar. All items meet trans fat requirements. Certain items, including Sysco Imperial Real Seafood and Dr. Oetker Reduced Instant Butterscotch Pudding, were in the nutritional binder and exceeded the 5% trans fat / total fat requirement - however; they are no longer used in the facility and these products were removed from the nutritional binder. EHO also did not observe these products at time of inspection.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment