INSPECTION REPORT Health Protection JFEN-BF3PLH

PREMISES NAME Doris' European Delicacies		Tel: (604) 355-1965 Fax:
PREMISES ADDRESS 105 - 22575 Fraser Hwy Langley, BC V2Z 2T5		INSPECTION DATE August 15, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hanna Guseff		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cheese display cooler is currently 7 degrees Celsius. Corrective Action(s): Ensure all potentially hazardous foods are maintained at 4 degrees Celsius or colder. Cheese was moved to meat deli display case. Do not use unless it can maintain foods at 4 degrees C. (40 deg F). or colder. 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: All Sport display cooler is not functioning. Sandwich prep cooler is currently 9 degrees Celsius. No potentially hazardous foods are being stored in either of these fridges at time of inspection. Corrective Action(s): Do not store any potentially hazardous foods in these fridges until they can maintain foods at 4 degrees Celsius or colder. Violation Score: 9

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

Comments

Deli display cooler is maintaining foods at 4 degrees Celsius or colder. Chest freezers and upright freezer are all -18 degrees Celsius or colder. Walk in cooler is currently not in use and has been turned off. Ensure that it can maintain foods at 4 degrees C. or colder prior to reusing. Cold drinks display fridge is 4 degrees Celsius or colder. Soup warmer not in use at time of inspection. Bleach water measured 100 PPM chlorine residual for sanitizing. Liquid soap and paper towel at handsinks. Ensure that paper towel is in a dispenser in washroom. Note: All food prep should be carried out in front area as back area only has a two compartment sink (no handsink) and exposed ceiling.