INSPECTION REPORT Health Protection AHEN-CPWSKV

PREMISES NAME Freedom Place		Tel: (604) 634-6000 Fax: (604) 588-8462
PREMISES ADDRESS 10342 148th St Surrey, BC V3R 3X3		INSPECTION DATE March 14, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lisa Vo		NEXT INSPECTION DATE 1 Month
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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food was stored above 4 degrees C for less than 2 hours in the upright cooler. Upright cooler in the kitchen was at approximately 9 degrees C. Corrective Action(s): Ensure cold potentially hazardous food is stored at or below 4 degrees C; Correct immediately. Chef transferred cold potentially hazardous food into the under-the-counter kitchen cooler (below 4 degrees C) and domestic cooler (below 4 degrees C) in the dining room area. 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: Upright cooler was at approximately 9 degrees C. Corrective Action(s): Replace, repair, adjust, or re-service the upright double-door cooler so that it is maintained at or below 4 degrees C; Correct within 1 week and contact the Environmental Health Officer for a follow up inspection. Ensure to keep the upright refrigeration unit empty of cold potentially hazardous food until it is maintained at or below 4 degrees C (40 degrees F). . If the upright cooler is to be replaced, ensure the replacement refrigeration unit is a commercial type of similar food storage capacity and is able to maintain refrigeration temperatures at or below 4 degrees C (40 degrees F). Violation Score: 3

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

Comments

Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Two-compartment sink was supplied with hot and cold running water and it was equipped with two sink plugs. Dishwasher final rinse temperature was at least 71 degrees C (measured at 71 degrees C and 73 degrees C upon two runs) at the plate level. 200 ppm QUATS sanitizer was available in a labelled spray bottle. Under-the-counter cooler and domestic cooler in the dining room area were at or below 4 degrees C. Upright freezer and chest freezer containing frozen bread were at or below -18 degrees C. Hot-holding was not occurring at the time of inspection. No signs of recent pest activity were evident at the time of inspection. Food storage areas appeared clean and organized. Chef had valid FOODSAFE Level 1 refresher course training (expiration date: June 29, 2023). It was reviewed that the Operator and at least one staff member on duty in the Operator's absence are required to maintain valid FOODSAFE Level 1 or equivalent course training. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, feel free to contact the Environmental Health Officer.