INSPECTION REPORT
Health Protection
AHEN-AHSTTK

PREMISES NAME
The Ellendale Program (Liz's House)
Tel: (604) 583-2502
Fax: (604) 582-2459
PREMISES ADDRESS
11187 Ellendale Dr
Surrey, BC V3R 0A3
INSPECTION DATE
January 20, 2017
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Niru Turko
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
No Action Required


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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Upstairs kitchen:
Handsink was supplied with liquid soap, hot and cold running water, and paper towels.
100 ppm chlorine was available in the two spray bottles.
Dishwasher final rinse temperature was 81 degrees C (71 degrees C or hotter) at the plate. This commercial high temperature dishwasher is mostly used on-site according to the Chef. Note: Two domestic dishwashers are also present on-site.
Dishwasher monitoring log was in place.
Coolers were 4 degrees C (40 degrees F) or less.
Freezers were -18 degrees C (0 degrees F) or less.
Two probe thermometers were available. One thermometer is used to check the dishwasher temperature according to the Chef.
Food storage areas were clean and very organized.
No signs of recent pest activity were observed at the time of inspection.

Downstairs Coolers and Freezers:
Coolers were 4 degrees C (40 degrees F) or less.
Freezers were -18 degrees C (0 degrees F) or less.
Temperature records were adequately being maintained. A statement for corrective action was available on the temperature record sheet. Note: Potentially hazardous food above 4 degrees C for more than 4 hours should be discarded based on the 2016 Food Retail and Food Services Code.
The Chef mentioned that she informed all the staff to contact her if there a cooler malfunction.

Downstairs kitchen:
Handsink was supplied with liquid soap, hot and cold running water, and paper towels.
Cooler was 4 degrees C or less.
Freezer was -18 degrees C or less.
Bleach bottle was available.
Kitchen was in excellent sanitary condition.