INSPECTION REPORT Health Protection ABRR-B4QQXM

PREMISES NAME Pacific Carlton		Tel: (604) 531-1160 Fax: (604) 535-8730
PREMISES ADDRESS 15366 17th Ave Surrey, BC V4A 1T9		INSPECTION DATE September 18, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Samantha Wright		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: - Cups and bowls are used to scoop food from the bulk food storage bins - Crates of raw eggs are stored on the middle shelf inside walk-in cooler Corrective Action(s): - Use scoops with handles and store scoops in a way that the handle does not come in contact with the food Violation Score: 3

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

Comments

Main Kitchen - General sanitation is good. - All handwashing stations stocked with cold/hot running water, soap, and paper towels. - Walk-in cooler is measured at less than 4C - All freezers (walk in, chest) are measured at less than -18C. - All hot holding units > or = 60C. - High temperature dishwasher reached 74C at the plate level during the final rinse cycle. Temperature log available and kept up to date. - Surface sanitizer available labeled buckets with presoaked wiping cloths at 100 ppm chlorine solution. NOTE: Ensure to provide surface sanitizer at each station (ie. main kitchen, serving area, bar) at all times to clean and sanitize food contact surfaces. - Food storage practices are satisfactory - No signs of pest activity. - FOODSAFE certified staff on duty. Servery and Dining Areas: - Upright cooler (dining) at 4C - Upright cooler (servery) at 3C - Freezer at -14C - Steam table not in use at time of inspection - Soup hot holding unit at 80C. - All handsinks are adequately stocked NOTE: Maintain temperature logs for all coolers and freezers. It is recommended that all records must be noted in same units (all degrees C or Fahrenheit to avoid confusion)