INSPECTION REPORT Health Protection KDEL-B5KSMK

PREMISES NAME PICS - Assisted Living Food Service		Tel: (604) 596-0052 Fax: (604) 596-7217
PREMISES ADDRESS 12075 75A Ave Surrey, BC V3W 1N3		INSPECTION DATE October 15, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Inderjeet Hunal		NEXT INSPECTION DATE March 05, 2019
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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: The following was observed during inspection: 1. Ice dispenser requires cleaning and sanitizing. 2. Flour bags were found in dry storage area to be opened. All food items in plastic bags must be protected from contamination. Corrective Action(s): The following needs to be addressed: 1. Remove ice, cleang and sanitize ice machine. Recommendation: keep a log for all cleaning and sanitizing procedures for ice dispenser to provide documentation of cleaning and sanitizing to ensure sanitizing is being done on routine basis. 2. Any bagged food items should also be protected from contamination. All food items should be stored in food grade containers with lids/covers. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer buckets must be labelled at all times. Corrective Action(s): Label sanitizer buckets to eliminate the risk for cross contamination. Violation Score: 3

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

Comments

Routine inspection. Handwashing stations are equipped with hot/cold running water, liquid soap and paper towels. Coolers at 4c or below. Walkin Freezer at -18c. Temperature logs are available and being recorded on routine basis. All foods are being stored off the floor throughout facility. All coolers were in sanitary condition. Dishwasher reached 74.8c at dish level for rinse cycle. Quat sanitizers found at 200ppm concentration. All staff is wearing proper protective wear (ie. uniforms). All staff have foodsafe certification. Dining area is in good sanitary condition. All utensils are protected from contamination and new table covers have been installed. Overall sanitation throughout the facility is adequate. The following requires operators attention: 1. see above noted violations