INSPECTION REPORT Health Protection JCHW-AQWPJ5

PREMISES NAME Eurest Dining Services #63384		Tel: Fax:
PREMISES ADDRESS 16705 Fraser Hwy Surrey, BC V4N 0E7		INSPECTION DATE September 5, 2017	TIME SPENT 0.83 hours
OPERATOR (Person in Charge)		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 = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked perogies were placed into an oven for hot holding and was probed at 45C. Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. Perogies were reheated to greater than 74C in the oven at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Walk-in cooler was at 7C (thermostat was set above 40F/4C). Corrective Action(s): Ensure foods in the walk-in cooler are maintained at 4C or less to prevent the growth of pathogens and or the formation of toxins. Thermostat was set to less than 40F at the time of inspection and air temperature dropped to 4C. Violation Score: 3

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

Comments

-Walk-in cooler was adjusted to 4C at the time of inspection. -Walk-in freezer was at -10C (just completed defrost cycle). -Prep cooler was at 4C (top and bottom). -Both upright coolers in the back area were at 4C. -Bank cooler in the customer area was at 4C. -Temperatures are checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 76C on the dish surface (minimum 71C required for proper sanitizing). Wash and rinse temperatures checked and recorded daily. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer pails were tested at 200ppm. -Quats sanitizer dispenser was tested at 200ppm. Concentration is tested and recorded daily. -Deli slicer was found to be clean and sanitary. -Foods properly stored off the flood and covered. Scoop storage was satisfactory - one scoop was found stored in the ingredients. -Self-service items protected from potential contamination. -Ice machined wash clean and well maintained. -Dry storage area clean and well maintained. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns.