INSPECTION REPORT Health Protection TCHN-CXSNN2

PREMISES NAME TREES		Tel: (604) 592-6206 Fax:
PREMISES ADDRESS 114 - 13479 76th Ave Surrey, BC V3W 2W3		INSPECTION DATE November 20, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Michel Pouliot		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

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ice formation observed in condenser for 3 compartment cooler. Corrective Action(s): Defrost and remove ice. Monitor to see if ice forms again. If it keeps reforming, contact refrigeration technician for service. Correct by: May 2024 Violation Score: 3

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

Comments

Routine inspection conducted *Note* Head chef currently on leave and is expected to return in January. Food has mainly been obtained from licensed catering services. Please ensure food come from licensed and approved facilities. Temperatures: 3 door cooler: 2.7°C; Staff and food meant for TREES kitchen kept separate Chest freezer (Danby): -17.2°C Upright cooler (Whirlpool): 3.6°C Upright freezer (Frigidaire): -14.3°C Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle. Facility has bleach on site Reminder: bleach sanitizer solution made by mixing 1/2 tsp household unscented bleach to 1L potable water. Sanitizer must be available whenever kitchen is in use. High temperature dishwasher not turned on at time of inspection. Dishwasher is to be on whenever kitchen is in use. If ES15 is used for food contact surfaces, surfaces must be wiped down with potable water after use. Follow manufacturer's instructions. Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: No pest activity observed at time of inspection Sanitation instructions posted by kitchen sink incorrect; provided 2 compartment sink hand warewashing instructions.