INSPECTION REPORT Health Protection CPAK-AXAPUY

PREMISES NAME Tastefully Yours By Jeff		Tel: (604) 534-2006 Fax:
PREMISES ADDRESS 102 - 19329 Enterprise Way Surrey, BC V3S 6J8		INSPECTION DATE March 28, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jeffrey James Enns & Nicole Melissa Enns		NEXT INSPECTION DATE 5 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping rags placed on prep surface and in a dirty water bucket. Chef had advised the bleach solution was just discarded after cleaning- just before the inspection. 100-200ppm chlorine solution was prepared in the same bucket to hold wiping rags at this time. Corrective Action(s): Ensure 100-200ppm chlorine solution is prepared before each shift and in use throughout the operation- after each possible contamination, every 2 hours and as often as necessary. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Few rodent droppings observed in corner - right side of the walk-in cooler. Corrective Action(s): Ensure to monitor/remove droppings and sanitize the affected area using 1000ppm chlorine (20ml bleach per 980ml water) every morning. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris and grease build-up observed on floor underneath large equipment and on surfaces in between. Corrective Action(s): Ensure these areas are cleaned on a more regular basis. This has been mentioned during previous inspections as well. Improvement is required. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied. -Refrigeration temperatures within requirement; Hot-holding not in use at this time. -General food storage practice satisfactory. -Proper cooling method being followed. -High temperature dishwasher achieved 71.4'C at the plate level after final rinse. -Ventilation canopy hood serviced and maintained. -Front servery satisfactory. NOTE: Ensure individually packaged coffee cream/milk are stored in cooler or ice. If stored at room temperature for more than 2 hours, discard. NOTE: Walk-in cooler added in the back storage room. Stand up cooler by the back prep table removed. OK. Please contact the health inspector for any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CPAK-AXAPUY
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: All audited food items met legislative requirement.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment