INSPECTION REPORT Health Protection JCHW-CD6P8G

PREMISES NAME Hangry Health Bar		Tel: (604) 496-1619 Fax:
PREMISES ADDRESS 104 - 15380 102A Ave Surrey, BC V3R OB3		INSPECTION DATE April 4, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jason Troll		NEXT INSPECTION DATE 6 Months
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Rice in the rice cooker was at 25C. Rice was being heated using the warm function. Rice was in the warmer for approximately 45 minutes. Corrective Action(s): Hot foods must be reheated rapidly to 74C to prevent potential growth of pathogens and or the formation of toxins. Rice was rapidly reheated to greater than 74C using the cook function on the rice cooker. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Spoon was stored inside container of coconut shavings, with the handle completely covered in the coconut shavings. 2) Bleach was too strong and resulted in the test strip bleaching out. Corrective Action(s): 1) Ensure spoons and scoops are stored in a sanitary manner to prevent the handle from potentially contaminating the ingredients. Scoop was removed from the container at the time of inspection. 2) Bleach in excessive concentrations may be toxic for human health. To prepare a food grade sanitizer at 100ppm to 200ppm, add 2.5mL of bleach in 1L of water. Violation Score: 3

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

Comments

-Prep cooler was at 4C (top and bottom). -Front upright cooler was at 4C. -Back upright cooler was at 4C. -Back under counter cooler was at 4C. -Customer area cooler (pick up orders) was at 4C. -Upright freezer was at -14C. -Chest freezer was at -20C. -Cooked chicken was rapidly cooled and was at 4C. -Cleaning and sanitizing carried out in the 3-compartment sink. Bleach was tested at 200ppm. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Ice machine was clean and well maintained. Ice scoop was stored in a sanitary manner. -Blender container washed and sanitized after each use. -Dry foods and canned items were in good condition and properly stored off the ground. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 equivalent valid until October 02, 2026. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.