Health Protection

Liberty Kitchen Grandview
Tel: (604) 385-0568
Fax: (604) 385-1787
110 - 16010 24th Ave
Surrey, BC V3Z 0R5
January 14, 2019
1.25 hours
OPERATOR (Person in Charge)
Kyle Anderson
1 Month
Information Provided
Require Corrections


In Use

Food Safety Training [s. 10]


Food Safety Plan [s. 23]



Sanitation Plan [s. 24]


HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 3
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Two small inserts of an oil and roasted garlic infusion were observed to be stored at ambient temperature. Oil garlic infusion is prepared with fresh garlic which is roasted.
Corrective Action(s): Inserts set aside to be discarded. Stock oil garlic infusion is kept in the walk in cooler (4 degrees C or less). Ensure that an appropriate control is in place for oil and garlic mixtures to limit potential Clostridium botulinum germination, growth, and toxin formation (e.g. keep at 4 degrees C or less). Fresh garlic may contain C. botulinum spores which are not destroyed by normal cooking temperatures.
Violation Score: 5

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Dried on food debris observed on vegetable chopper and one knife stored away in sanitary storage areas.
Corrective Action(s): Items placed into dishwashing area to be washed and sanitized. Ensure that all equipment/utensils/food contact surfaces are properly scraped, washed, and rinsed to removed all food debris before sanitizing to limit potential contamination of food.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Bar glass washer iodophor sanitizer container and line were observed to be empty. No iodophor sanitizer detected in rinse residual.
Corrective Action(s): A new container of sanitizer was connected and the line was primed. Rinse residual was measured at 12.5 to 25 ppm iodine. Ensure that all bar utensils/glasses are placed through bar glass washer again today.
Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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


Routine inspection conducted:

- Coolers at 4 degrees C or less. Note: Left side preparation table inserts measured at approximately 5 degrees C at time of inspection; monitor to ensure internal food temperatures are maintained at 4 degrees C or less.
- Freezers at -18 degrees C or less
- Hot holding internal food temperatures at 60 degrees C or more
- Thermometers accurate to 1 degree C available for cold holding units. Probe thermometers available for internal food temperature checks.
- Food is covered and stored off the floor. Raw animal products and ready-to-eat foods are properly organized
- Scoops are stored with handles outside of food product
- In use utensils stored in ice
- Ice machine and bins observed to be in sanitary condition
- Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
- Quaternary ammonium compounds (quats) sanitizer was measured at 200 ppm in labeled buckets, labeled spray bottles (front and back of house), and from dispenser
- Low temperature dishwasher (kitchen) was measured at 58 degrees C and 50 to 100 ppm chlorine in rinse residual at utensil surface
- Chemicals are stored in a separate area away from food
- Designated area in use for staff personal items such as clothing
- No signs of pest activity observed at time of inspection
- FOODSAFE requirements met at time of inspection
- Staff washrooms maintained in clean condition and sinks are adequately supplied
- Temperature and sanitation logs available for review