INSPECTION REPORT Health Protection DWAG-CH6SWH

PREMISES NAME Branch 8 Canteen		Tel: (604) 531-2422 Fax:
PREMISES ADDRESS 2290 152nd St Surrey, BC V4A 4N9		INSPECTION DATE August 10, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Gail Green		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food surface sanitizer not available at the time of inspection. Corrective Action(s): Educated staff on making 200 ppm bleach sanitizer. Dilute 1 teas spoon of bleach with 1 liter of water. Ensure food sanitizer is available at all times during operation in forms of spray bottle or bucket. Food surfaces must be sanitized at least every 2 hours or visibly dirty. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Various food containers inside the sandwich cooler were not covered. Corrective Action(s): Ensure food containers stored in coolers are covered with food-grade physical barrier such as saran wrap to protect them from contamination. Correct by: today. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): 2 compartment sink drain board was lined with a reusable cloth to dry utensils and plates. Corrective Action(s): Remove the cloth liner and let utensils and plates air dry on the stainless steel drain board. Cloth liner is made from porous material and should not be used to line food equipment. Violation Score: 3

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

Comments

Routine inspection: - Coolers (sandwich, stand-up) maintained at 4C or less. - All freezers functional. - Hand washing station at 2 compartment sink provided with hot/cold running water, liquid soap and single use paper towels. - High temperature dishwasher registered 71C at plate level. - Food stored off the ground. - General sanitation satisfactory. - No pest activities observed at the time. *Ensure temperatures are check and recorded on a daily basis. *Ensure a working sink plug is available for the 2 compartment sink.