INSPECTION REPORT Health Protection ZDER-AF3P73

PREMISES NAME Young's Cafe		Tel: (604) 525-1238 Fax:
PREMISES ADDRESS 609 12th St New Westminster, BC V3M 4J3		INSPECTION DATE October 25, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Simon Lio		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer not available a stat of inspection. Dry dirty cloth noted on cutting board. Corrective Action(s): Ensure 100 ppm chlorine solution is available for sanitizing surfaces. Solution must be made at the start of each day and changed every 4 hours or when solution becomes cloudy/dirty. On going issue. If violation continues progressive enforcement may be required (order, ticketing). Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw pork thawing above ready to eat veggies. Corrective Action(s): Ensure all raw meats are stored below or separate from ready to eat foods to protect from contamination. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Some mouse droppings noted behind kitchen chest freezer. Corrective Action(s): Ensure all droppings are cleaned up and continue monitoring for new pest activity. Pest control devices onsite. Correction date: 1 week Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dirty knives stored in gap between prep cooler and prep table. Corrective Action(s): Ensure all knives are stored clean and in clean holder.The gap between the tables must be cleaned regularly and knives must be clean before storage. Ideally knives should be stored in knife holders on walls. Violation Score: 3

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

Comments

Routine: -Handsinks and rest-rooms fully supplied with hot & cold water, liquid soap and paper towel -Standing coolers: 1 C / 4 C -Prep cooler: 3 C -Display cooler: 3 C -Bar coolers: 4 C/ 4 C -Freezers: <= -16 -Hot holding unit: 72 C / Rice: 80 C -High temp dishwasher noted: 73.5 C at the plate -Discussed the max time eggs can be kept at room temp is 2 hours. Eggs must be stored in cooler <= 4 C -Vent hood professionally cleaned Sept 2016. -General sanitation satisfactory - appears clean under cooking equipment -Sanitizer bucket noted at 100-200 ppm chlorine at bar -Foodsafe certified staff -Permit posted

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AF3P73
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: 0.17 hour Specific comments:
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