Fraser Health Authority



INSPECTION REPORT
Health Protection
TCHN-CDWTLF
PREMISES NAME
TREES		Tel: (604) 592-6206
Fax:
PREMISES ADDRESS
114 - 13479 76th Ave
Surrey, BC V3W 2W3		INSPECTION DATE
April 28, 2022		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Michel Pouliot		NEXT INSPECTION DATE
12 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
No
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 head chef not on site at time of inspection. Staff with FOODSAFE certificate available.

Temperatures:
Upright cooler (Whirlpool): 2.0°C
Upright cooler/freezer (Frigidaire): 1.4°C / -11.6°C
Upright freezer (Kenmore): -10.8°C
Chest freezer (Danby): -17.6°C

Sanitation:
Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle.
Food contact surface sanitizer not found at time of inspection
Bleach found under kitchen sink.
Use to make bleach sanitizer solution by mixing 1/2 tsp household unscented bleach to 1L potable water
Sanitizer must be available whenever kitchen is in use.
High temperature dishwasher not turned on at time of inspection
Obtain a waterproof min/max memory themometer to ensure temperature of dishwasher reaches 71°C at plate surface.
Dishwasher is to be on whenever kitchen is in use.

Storage:
All food items were stored at least 6" off the floor.
All products were either in original packaging or covered inside coolers.
Storage area was well-organized.
Chemicals and cleaners were stored separate from food preparation areas.

General:
No pest activity observed at time of inspection
Permit on display shows expired decal. Please locate and adhere valid decal.

Recommended to have more staff with FoodSAFE level 1 training so kitchen can still be operational when chef is unavailable