INSPECTION REPORT Health Protection LKIM-AV2U8M

PREMISES NAME Tasty Sandwich		Tel: (604) 585-8588 Fax: (604) 589-8287
PREMISES ADDRESS 14351 104th Ave Surrey, BC V3T 1Y1		INSPECTION DATE January 15, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sen Tran		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: High (≥30) Total Score = 33

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various amounts of food left out on counter during inspection. Sandwiches were prepared but not placed into walk in cooler. Temperatures of 8-10 degrees Celsius observed. Food items thawing on counter. CORRECTED DURING INSPECTION - items placed into walk in cooler unit. . Corrective Action(s): If food is found to be out on counter without food preparation occurring in future food will be discarded if food items are at temperatures greater than 4 degrees Celsius. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Empanadas, Pork patties, Spring rolls in hot holding unit at temperatures of 35-45 degrees Celsius. Hot holding unit ambient air temperature observed to be at 46 degrees Celsius. CORRECTED DURING INSPECTION - all items discarded during inspection . Corrective Action(s): Ensure hot holding unit is at 60 degrees Celsius or greater Adjust Hot holding unit and determine what number setting enables unit to reach 60 degrees Celsius. Ensure when the potentially hazardous food items are delivered to facility they are at temperatures of 60 degrees Celsius or greater OR less than or equal to 4 degrees Celsius and RECOOKED to 72 degrees Celsius prior to placing into hot holding unit. DO NOT place food items that are less than 60 degrees Celsius into hot holding unit. . Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handsink used to dry items. CORRECTED DURING INSPECTION - items removed . Corrective Action(s): All handsinks are to be freely accessible at all times. . Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed to wash hands with water only - three times. CORRECTED DURING INSPECTION - after staff was told three times to use soap staff finally did use soap to wash hands. Other staff member had to be told to wash hands after returning from lunch and placing gloves on hands for food preparation. CORRECTED DURING INSPECTION - staff washed hands . Corrective Action(s): Ensure staff are using SOAP to wash hands. Washing hands without soap is just rinsing and does not adequately remove dirt, debris or pathogenic materials. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Pork patties are delivered from supplier in previously used cardboard boxes lined with paper (unlined in some areas so that food product is in direct contact with box). . Corrective Action(s): DO NOT accept items in previously used cardboard boxes. Ensure all food items are delivered from supplier in clean food grade containers. Previously used cardboard can not be used as it can not be cleaned and sanitized between uses. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Raw meat stored away from Ready to Eat food items - Meat slicer stored in good sanitary condition NOTE: Ensure all potentially hazardous cooked food items are delivered to facility either at temperatures of greater than or equal to 60 OR at less than or equal to 4 degrees Celsius AND RECOOKED at facility to 72 degrees Celsius prior to placing into hot holding unit. Health Inspector will return at opening to determine how these items are delivered. Repair stove if necessary and current steam oven, microwave or counter top oven does not accommodate all items. NOTE: label all food items that are not for public consumption as "Employee Only". Pickled, salted eggs are for Staff only and are not for sale.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-AV2U8M
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:
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