INSPECTION REPORT Health Protection ALUI-AXNSSK

PREMISES NAME Misan Cafe		Tel: (778) 580 5272 Fax:
PREMISES ADDRESS 1 - 17918 55th Ave Surrey, BC V3S 6C8		INSPECTION DATE April 9, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Misan Sop		NEXT INSPECTION DATE April 16, 2018
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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Various utensils/ingredient containers need to be washed/rinsed/sanitized (ie. salt and pepper shakers, lid for rice bucket, etc). 2) Organization in the stove area needs to be improved. Corrective Action(s): 1) Thoroughly clean and sanitize utensils/containers in your kitchen. 2) Discard any items you do not use for your kitchen and keep it organized. Any areas where food is prepped should be kept free of miscellaneous items. Correct by: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Both the Handsink and the 2 compartment sink are not draining quickly enough. Corrective Action(s): Operator has already made an appointment to get the sinks to properly drain. Correct by: This week Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): Soup in crock pot had cooked chicken bones inside it. Operator indicated she had added raw chicken bones to her vegetable soup. Corrective Action(s): Raw chicken bones are not permitted for cooking in your kitchen. Your kitchen does not have a commercial ventilation system. Cooking of raw proteins will release oil leaden vapors that require a proper fumehood, not a domestic style one. As the previous district inspector had noted, you can only cook pre-cooked meats on site. No raw meats/bones are permitted to be kept on site. Violation Score: 1

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

Comments

-Handsink has cold and hot running water, liquid soap and paper towels *Ensure that no food is ever stored/left inside the handsink. It must be kept free at all times as it is a designated handwashing station. -Upright domestic cooler/freezer combo: cooler at 3.9 deg C, freezer at -12 deg C -Prep cooler measured at 3.3 deg C (bottom), ensure inserts are only filled up with enough food for 4 hours -Drink cooler not in use -Soup hot held at 72 deg C. -Bleach sanitizer measured at 100ppm. in spray bottle -All stored foods are covered. -Premise is free of pests. -2-compartment sink and bleach available onsite for dishwashing. **Note: On site Staff member has FoodSafe certificate from 2005. All FoodSafe certificates issued before July 29, 2013, will expire on July 29, 2018. Both the staff member and the owner will need to renew their FoodSafe level 1 certificates. In order to do so, go to: 1) FoodSafe.ca and take the level 1 online refresher course. Or 2) Retake the FoodSafe level 1 course Follow up