INSPECTION REPORT Health Protection JCHW-B8NQVR

PREMISES NAME Eurest Dining Services #63384		Tel: Fax:
PREMISES ADDRESS 16705 Fraser Hwy Surrey, BC V4N 0E7		INSPECTION DATE January 22, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 = 14

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Insert of cooked chicken prepared this morning was at 13C. Corrective Action(s): To rapidly cool hot potentially hazardous foods, place foods in single layers. Foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. Items were placed in single layers in a shallow metal pan and transferred to the walk-in freezer. Violation Score: 5

Non-Critical Hazards: Total Number: 1

403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation (CORRECTED DURING INSPECTION): Training student was observed on line constantly touching eyes and face. Corrective Action(s): Kitchen staff must adhere to good personal hygiene. Avoid touching eyes and face - after hands become potentially contaminated, ensure proper handwashing is carried out to prevent potential cross contamination. Food Service Manager addressed issue with student at the time of inspection. Violation Score: 9

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -18C. -Prep cooler was at 4C (top and bottom). -Back coolers were at 4C and 2C. One cooler unit is not functioning and used only for storage of shelf-stable beverages. -Hot holding was greater than 60C. -Poultry cooked to greater than 74C - probe thermometer available to check internal temperature of foods. -Temperatures checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 75C on the dish surface (minimum 71C required for proper sanitizing). -Quats sanitizer pails were at 200ppm. Quats sanitizer dispenser was at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Deli slicer was clean and well maintained at the time of inspection. Staff disassemble slicer for cleaning and sanitizing. -Foods properly stored off the floor and covered from potential contamination. Dry ingredient scoops stored in a sanitary manner. -General sanitation satisfactory at the time of inspection. Some food debris (french fries) from the previous day were missed. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Food Service Manager has valid FoodSafe Level 1 equivalent training - Advanced FST 3rd Edition (Exp Sept 11, 2021). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B8NQVR
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 had 0g trans fat / 8g total fat = less than 2% trans fat Oil was Trans fat free Other foods 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