INSPECTION REPORT Health Protection DWAG-BF7RWL

PREMISES NAME Morgan Place Food Service		Tel: (604) 535-7328 Fax: (604) 535-7386
PREMISES ADDRESS 3288 156A St Surrey, BC V3Z 9T1		INSPECTION DATE August 19, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lynne Frost		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 = 6

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A bucket of margarine was stored on at room temperature on the food counter. On the label it stated the product must be kept refrigerated at less than 4C. Internal food product temperature of the margarine was measured at 24C. Corrective Action(s): The bucket of margarine was discarded. Do not store any cold potentially hazardous food at room temperature. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 bags of frozen green beans and 2 bags of frozen peeled onions were thawing at room temperature. Food product temperature measured at -2C. Corrective Action(s): Instruct the operator to transfer the aforementioned products into the walk-in cooler. Do not thaw food product at room temperature. Frozen food must be thawed inside a functional cooler, under cold running water or with a microwave. Violation Score: 1

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

Comments

Routine inspection: Kitchen: - Coolers maintained at 4C or less - Walk in freezer maintained at -18C. - Hot water bath measured at 70C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - High temperature dishwasher registered 75C at the plate level during final rinse cycle. - 200 ppm quaternary ammonium available from dispenser and in sanitizing buckets with wiping clothes stored inside. - Dry food products stored off the ground organized. - General sanitation satisfactory. - Temperature logs and sanitizer logs maintained and available for review. - No pest activities observed. Serveries: - 5 serveries avaiable with the similar lay out. - Stand-up coolers maintained at 4C or less. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - Sanitizing buckets were brought by staffs from the kitchen during lunch and dinner.