INSPECTION REPORT Health Protection ABRR-BKVTGM

PREMISES NAME Morrison Cafe		Tel: (604) 531-3636 Fax:
PREMISES ADDRESS 12855 16th Ave Surrey, BC V4A 1N5		INSPECTION DATE January 16, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lindsay Macri		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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Handsink at the front (at two compartment sink) was missing liquid soap in a dispenser - Handsink in the kitchen was blocked with buckets of potato stored in the front Corrective Action(s): - Provide liquid handsoap in a dispenser at handsink in the front area - Remove any items from the front of the handsink and ensure that handsinks are always available for handwashing Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: - Buckets of cooked mashed potatoes were stored on the floor at near handwashing station at the time of inspection Corrective Action(s): - Store all food items off the floor and away from any contaminants. Keep all food items covered in kitchen Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: The door were left open of two storage rooms outside the kitchen through the back door Corrective Action(s): Ensure that doors are kept closed at at times to prevent any pests from entering. Violation Score: 3

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

Comments

- Handsinks in kitchen and in washroom are supplied with hot and cold running water, soap and paper towel. - All coolers - 2 prep coolers and 3 upright coolers- are less than 4C. NOTE: Display cooler used for desserts is measured at 6C, ensure that if any potentially hazardous food items are stored, it must maintain temperature less than 4C - Freezers in storage area at the back of the kitchen are operational and measured at less than -18C - Sanitizer solution in spray bottle is measured at 200ppm quats - Hot holding units for soups are measured at temperature greater than 60C - High temperature dishwasher is measured at 71C during final rinse cycle at the dish surface - No evidence of pest activity noted at the time of inspection - Back storage area (two storage rooms outside through back door) is satisfactory - Foodsafe is verified at the time of inspection