INSPECTION REPORT Health Protection TGIL-CRWRHJ

PREMISES NAME The Phoenix Centre Food Service		Tel: (604) 587-6698 Fax: (604) 599-8709
PREMISES ADDRESS 13686 94A Ave Surrey, BC V3V 1N1		INSPECTION DATE May 17, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 31, 2023
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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Walk in cooler was recorded at an ambient temperature of 12C. No temperature logs available to verify how long the food has been stored above 4C. Storing cold PHF above 4C for extended period of times may result in pathogen growth and toxin production which can cause food contamination and potential foodborne illess. Internal temperature of the following cold potentially hazardous food products was recorded and staff discarded the food during inspection: - 1x Small container of chilli at 15C - 1x container of marinated raw chicken breast at 11C - cooked pork at 11C - 4x Smoked Rindless Sliced bacon packages at 12C - 1x container of ginger-carrot soup at 19.2C - 1x small container of garlic-oil paste at 16C - 4x brown egg trays (30 eggs per tray) at 13C - 2x boxes of white eggs (180 eggs) at 12.6C and 13.0C - 1 bag of grilled chicken breast at 12.9C - 1 case of raw sausage at 12.2C - 1 case of raw pork sausage at 13C - 1/2 slice of blue cheese at 13C - 1x container of veggie sauce at 12.8C Staff voluntarily discarded the following food products as the temperature of food has been above 4C for extended period of time (more than 2 hours) - 2x containers of mashed potato - 1x container of left over lasagna - 1/2 container of whipped cream - 1x container of turkey bacon, pork bites - 2x containers of hash brown & fish nuggets The following cold potentially food products were recorded below 4C as frozen foods were moved to cooler for thawing and staff moved them back to freezer and will be thawing under the 'running water' until the cooler has been repaired: - 3x cases of pulled beef - 3x cases of raw basa fish - 2.5 cases of frozen raw chicken Corrective Action(s): Ensure that cold potentially hazardous food is stored at or below 4C. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk in cooler recorded at an ambient temperature of 12C. Person Incharge stated that issue started with hot weather and technician has been onsite and suggested that due to overheating motor, walk in cooler is unable to maintain low temperature. Person Incharge stated that until the cooler is repaired, cold potentially hazardous food will not be ordered in bulk and small coolers will be used for cold storage. Corrective Action(s): Service the walk in cooler immediately and ensure that it is able to maintain an ambient temperature of at least 4C or lower. Do not store any cold potentially hazardous food in cooler until it has been repaired and maintained at or below 4C. TO BE CORRECTED BY - Immediately Violation Score: 3

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

Comments

Routine inspection conducted Temperature (coolers to be maintained at 4C or less, freezers at -18C or less, hot holding at 60C or above): - Front small cooler, prep cooler and stand up cooler recorded at or below 4C - Freezers in the kitchen and downstairs recorded at or below -18C - No hot holding at the time of inspection Storage: - All food items were stored at least 6" off the floor. - All food products were found either in original packaging or covered inside coolers. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash stations were adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer spray bottle available and the concentration of QUATS noted at 200ppm. - High temp mechanical dishwasher reached 73.1C on plate level during rinse cycle. - Utensils, food contact surfaces and kitchen hood were found in sanitary condition. Pest Management: - No visible signs of pest activity observed at the time of inspection. - Mechanical traps were present throughout the facility. Administrative: - Person Incharge has valid FoodSafe Level 1 certificate. NOTE - Considering your facility's daily operation, walk in cooler must be repaired IMMEDIATELY to ensure adequate storage is available for cold potentially hazardous food. A follow up inspection will be conducted to ensure that the outstanding violations have been corrected. Please contact your district EHO prior to making any service change and/or renovation.