INSPECTION REPORT Health Protection JCHY-CQ8SBL

PREMISES NAME Bill Reid Place		Tel: (604) 574-4341 Fax: (604) 574-4369
PREMISES ADDRESS 17752 Colebrook Rd Surrey, BC V3Z 1C1		INSPECTION DATE March 24, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mary Grim		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed pot of soup (approximate 10L-20L) covered to be cooled outside. Internal temperature measured at 58.6C. Staff informed that the soup will be put into the cooler once it reaches 50C internal temperature. Corrective Action(s): Transfer pot of soup into shallow containers to allow to cool from 60C-20C within 2 hours and then transfer to cooler so that food is able to cool from 20C-4C within 4 hours. Alternative methods include cooling under ice bath or use of cooling wand. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed build-up of debris and food underneath shelving racks in the dry storage, stand-up coolers/freezers, and cook line. Corrective Action(s): Clean and sanitize the aforementioned areas. Daily cleaning and sanitization underneath hard to reach areas should be conducted to prevent build-up of debris and possible pest harbourage. Violation Score: 3

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

Comments

Routine Inspection conducted today. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine spray bottles at 200ppm. Two 2-compartment sinks available. High-temperature dishwasher measured at 78C final rinse temperature. Stand-up coolers measured at 4C or lower. Stand-up freezer measured at -18C. No hot holding at the time of inspection. All food observed to be stored at least 6 inches off the floor. Exhaust hood vents observed to be satisfactory. Operator informed that meals are currently being catered from Nichol Place (8048 140 St.) for breakfast, lunch, and dinner. Minor food preparation and reheating present. NOTE: Bleach sanitizer bottle dilution should be 1tsp to 1L of water. Exhaust hood vents should be taken out on a regular basis to be cleaned to prevent grease build-up. Ensure FOODSAFE Level 1 certificates are readily available on-site at all times for inspector validation. Overall, facility is well organized.