INSPECTION REPORT Health Protection VTUR-BJQTS6

PREMISES NAME City Cafe		Tel: (604) 852-1555 Fax:
PREMISES ADDRESS 103 - 32315 South Fraser Way Abbotsford, BC V2T 1W7		INSPECTION DATE December 10, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): * Wiping rags were found on counters in unsanitary condition; operator reminded to keep wiping rags in sanitary manner (eg. in sanitizer between use) Corrective Action(s): * Ensure all wiping rags in sanitary manner (eg. in sanitizer between use) Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Some build up of grime/debris found under some food equipment that requires additional cleaning/maintenance Corrective Action(s): * Ensure all areas properly cleaned/maintained in sanitary condition (eg. under food equipment) Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: * Some non-business items found on premises in kitchen and storage areas; operator to work on removing clutter and keeping only what is used for business on site Corrective Action(s): * Remove all items not used for business; de-clutter and keep organized Violation Score: 3

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

Comments

* Dishwasher final rinse was 74'C/165'F or hotter at plate surface * Cold-holding units were 4'C/40'F or colder * Hot-holding units were 60'C/140'F or hotter (eg. soup, rice, etc) * Freezer units were -18'C or colder * Food was covered in storage units * Monitoring records were available for temperature/cleaning * Sanitizer was available at 200 ppm chlorine residual in bucket to store wiping rags; Note: wiping rags were found on counters in unsanitary manner; staff reminded to keep in sanitary condition * Menu still same * Overall maintained