INSPECTION REPORT Health Protection DSOG-AVPT5M

PREMISES NAME Rana Catering		Tel: (604) 588-7262 Fax:
PREMISES ADDRESS 110 - 8910 120th St Surrey, BC V3V 4B4		INSPECTION DATE February 5, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Surface sanitizer was < 50ppm chlorine solution at the time of the inspection. The minimum requirement is 100ppm chlorine solution. 2) Build up of grease and food debris on the industrial can opener and the handle of the walk in cooler. Corrective Action(s): 1) The operator prepared new surface sanitizer at 100ppm chlorine solution. Ensure to replace the sanitizer everyday. 2) Clean the areas noted above. Ensure to keep frequently touched contact surfaces free of grease and food debris. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The hot water line valve was turned off at the front handwashing station. The operator turned on the hot water supply at the time of the inspection. Corrective Action(s): Handwashing station must be supplied with hot water (min 38C) at all times to properly wash hands. Do not turn off the hot water line valve. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Multiple food items stored uncovered inside the walk in cooler and in the main kitchen. 2) A tray of cooked carrots was stored directly on the garbage bin. Corrective Action(s): 1) Cover all food items with plastic wraps or proper lids. 2) Move the tray onto a prep table. Do not store any food items near the waste bin to prevent contamination. Date to be corrected: Today and ongoing. Violation Score: 3

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

Comments

- General sanitation has improved. Ensure to follow the sanitation plan and the regular cleaning schedule. - Handwashing stations (in the kitchen/front serving area) supplied with hot/cold running water, soap, and paper towels. - All coolers (display, walk in, prep, upright) at < or = to 4C. - All freezers (chest) at -18C. - All refrigeration units are equipped with working thermometers. - Daily temperature logs were not available for review. Begin a daily temperature log to monitor all the cooler and freezer temperatures. - High temperature dishwasher achieved 72C at the plate's level during the final rinse cycle. - Surface sanitizer available in white buckets with presoaked wiping cloths. Ensure to provide surface sanitizer at each station (ie serving area, main prep area). Designated bin for dirty wiping cloths and clean ones in the laundry room. - Dry storage room needs cleaning and better organization. Discard any equipment or other items that are not required to operate the restaurant. This is a repeat violation. - No signs of pest activity at the time of the inspection. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Note: FOODSAFE certificates obtained prior to July 29th, 2013 expires on July 29th, 2018. Must take a refresher course to receive recertification.