INSPECTION REPORT Health Protection JCHW-ATLQTP

PREMISES NAME Arbourside Court		Tel: (604) 597-6644 Fax: (604) 597-6401
PREMISES ADDRESS 13751 74th Ave Surrey, BC V3W 1A8		INSPECTION DATE November 30, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Paul Janzen		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Prep cooler was at 6C at the time of inspection. Cooler setting was on the lowest setting "1" Corrective Action(s): Cooler unit must be able to maintain potentially hazardous foods at 4C or less on a consistent basis to prevent the growth of pathogens and or the formation of toxins. Cooler unit was adjusted to the "3" setting at the time of inspection and decreased to 4C during the inspection. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Upright cooler unit thermometer read 10C. Cooler unit was at 2C. Corrective Action(s): Replace thermometer with an accurate thermometer to verify proper cold holding temperatures. Correction date: Today Violation Score: 1

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

Comments

-Walk-in cooler was at 3C. -Upright double door cooler was at 2C. -Upright freezer was at -19C. *No temperature records were available for review at the time of inspection. Staff stated the records were in the Chef's office. -Foods were cooked on the stove to boiling prior to placing into the hot holding unit at the time of inspection. -Chemical dishwasher had a final rinse of 100ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer pail, spray bottle, and dispenser tested at 200ppm. *Chemical testing records are not being completed daily. Large number of days in November have been missed. Chemical concentrations must be tested daily to verify proper sanitizing concentrations are being achieved. -Foods were properly stored off the floor and covered. Raw meats were stored separately from ready-to-eat foods. -Deli slicer was clean and sanitary. -Ice machine was clean and sanitary. Ice scoop stored in a sanitary manner. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. *FoodSafe Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018. To recertify, students must either successfully complete a FoodSafe Level 1 course or online refresher course (foodsafe.ca). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-ATLQTP
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: 0.08 hour Specific comments: Margarine: 0.1g trans fat / 8g total fat = less than 2% trans fat. Oil: trans fat free. Other food items: met the trans fat requirements.
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