INSPECTION REPORT Health Protection AHEN-CFMU88

PREMISES NAME Four Seasons		Tel: (604) 354-9838 Fax:
PREMISES ADDRESS 14351 104th Ave Surrey, BC V3T 1Y1		INSPECTION DATE June 22, 2022	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Mizuho Wakaba		NEXT INSPECTION DATE June 27, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 8 containers of milk were observed at room temperature at the time of inspection. Milk was at approximately 30 degrees C and had been at room temperature for 1 hour according to staff. Corrective Action(s): Proper cooling methods to quickly lower the internal temperature of food (ice water baths, portioning out liquid/food into shallow metal containers, using a cooling wand, stirring the liquids) were reviewed with staff. Staff then moved the milk containers into ice water baths to quickly lower the milk temperature. Ensure to quickly cool food from 60 to 20 degrees C within 2 hours and 20 to 4 degrees C within 4 hours. Two probe thermometers were available on-site. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Milk was stored above 4 degrees C in the under-the-counter cooler, which was above 4 degrees C. Corrective Action(s): Staff transferred the milk to another cooler at or below 4 degrees C at the time of inspection. Ensure all cold potentially hazardous food products are stored at or below 4 degrees C. Violation Score: 5

Non-Critical Hazards: Total Number: 2

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit to operate was not posted in a conspicuous location. Decals issued by Fraser Health were placed over the business license instead of the permit to operate. Corrective Action(s): Ensure your permit to operate issued by Fraser Health is posted in a conspicuous location of the food service establishment. Affix the current decal to the permit to operate. Correct within 2 months. Copy of health operating permit replacement form was provided in case you are unable to find your permit to operate on-site (please refer to the permit replacement form for details). Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Under-the-counter cooler was at approximately 8 degrees C on the right side and at 15 degrees C on the top left side. Corrective Action(s): Staff adjusted the temperature of the cooler during the inspection and cooler returned to a temperature at or below 4 degrees C during the inspection (approximately 2 degrees C on the right side and 3 degrees C on the upper left side). Regularly monitor its' refrigeration temperature to ensure the cooler remains at or below 4 degrees C. Violation Score: 3

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

Comments

Handsink was supplied with liquid soap, hot and cold running water, and single-use paper towels. Staff were properly and frequently washing their hands after transactions, before preparing food, and between different activities at the time of inspection. Note: Place a garbage bin near this handsink so that it is conveniently located for staff to dispose the used paper towels. Initially during the inspection, a plastic grocery bag was observed near the 2-compartment sink to collect waste. Staff member placed a second plastic grocery bag near the handsink during the inspection to dispose the used paper towel waste after washing hands. 100 ppm chlorine sanitizer was available in a labelled spray bottle and second compartment sink unit. 2-compartment sink was supplied with hot and cold running water. Sink plugs were available. Staff were following the wash, rinse, sanitize, and air dry method for manual ware-washing at the time of inspection. After staff had finished ware-washing the jugs, they setup an ice water bath to cool the milk undergoing the cooling process. First batch of tofu (that was nearly sold out) was hot-held at or above 60 degrees C in the rice warmer. Second batch of tofu was measured above 85 degrees C in a container observed at room temperature. It was reviewed that hot food products removed from temperature control are required to be either properly cooled and cold-held or transferred immediately into preheated hot-holding units. Staff moved the new batch of prepared tofu into the rice warmer during the inspection. Time-stamps were in place for when the pearls were removed from temperature control; Staff were aware to discard the pearls held at room temperature after 4 hours from removal of temperature control. Ensure to maintain proper documentation for time-tracking in the future- i.e. date, product name, product volume, time product (pearls) are removed from temperature control and time they are discarded. Second under-the-counter refrigeration unit and display cooler were at or below 4 degrees C. Under-the-counter freezer was at or below -18 degrees C. In-use utensils were stored in ice water. Inside of ice machine appeared to be in a clean condition and scoop was stored separately. No signs of recent pest activity were evident at the time of inspection. Staff member on shift had valid FOODSAFE Level 1 training (expiration date: 2025-02-04). Operator arrived by the end of the inspection. Signature on this report is not required due to the COVID-19 pandemic. If you have any questions, feel free to contact the district Environmental Health Officer of Fraser Health.