INSPECTION REPORT Health Protection JCHW-BP6TFF

PREMISES NAME Hangry Health Bar		Tel: (604) 496-1619 Fax:
PREMISES ADDRESS 104 - 15380 102A Ave Surrey, BC V3R OB3		INSPECTION DATE April 30, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jason Troll		NEXT INSPECTION DATE May 08, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A container of cooked chicken made this morning was in the cooler and probed at 23C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Chicken was placed into a shallow container and placed in the upright freezer for rapid cooling. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Food items were stored in opened cans 2) Foods were stored on the floor. Corrective Action(s): 1) Canned food items, once opened, must be transferred into food grade containers with proper protection to prevent potential contamination of foods. 2) Foods must be stored off the floor and protected from potential contamination. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Facility had a large number of fruit flies in the back area. Corrective Action(s): Facility is to be maintained free of pest. To prevent pest issues, ensure facility is maintained in a clean and sanitary condition. Facility may need to contact professional pest control services. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler and back upright cooler were at 5C to 6C. Corrective Action(s): Service or adjust cooler and ensure cooler is able to maintain 4C or less at all times. Correction date: May 7, 2020 Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer spray bottle was unlabelled. Corrective Action(s): Ensure all containers are labelled to identify their contents to prevent accidental mixing and or misuse of chemicals. Containers must be relabelled as needed. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff member stated she completed FOODSAFE Level 1 in June 2019. Unable to locate staff member in the FOODSAFE registry. Corrective Action(s): At least one staff in the facility must have FOODSAFE Level 1 or equivalent training while facility is in operation. Stuff must keep a copy of their FOODSAFE Level 1 in the facility or have an electronic copy. Violation Score: 1

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

Comments

-Front upright cooler was at 4C. -Customer area coolers were at 4C and 3C. -Back upright freezer was at -18C. -Front chest freezer was at -20C. -Hot holding of rice was greater than 60C. -Staff were able to properly prepare 100ppm to 200ppm bleach sanitizer in the 2-compartment sink at the time of inspection. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottle tested at 200ppm. -Blender containers sanitized after each use. -Ice machine sanitation requires attention - some mould grow found by the top of the machine. -Facility has equipment which is not currently in use, but was found to be visible soiled. Ensure equipment is properly washed and sanitized prior to using or removed equipment from the facility if it is not to be used in the facility. -Washroom clean and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Please contact the inspector if you have any questions or concerns. -Signature not required at this time due to the COVID-19 Pandemic.