INSPECTION REPORT Health Protection ASIU-CZRTBD

PREMISES NAME Railway Cafe		Tel: (604) 657-8373 Fax:
PREMISES ADDRESS 1 - 13375 115th Ave Surrey, BC V3R 0R8		INSPECTION DATE January 23, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mark Nowak		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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Far right prep cooler registered an ambient air temperature between 9-11 deg C. Internal temperature of cold potentially hazardous foods registered 9-10 deg C. Operator indicated rush hour started an hour ago. This cooler unit is in close proximity to the cookline. Corrective Action(s): Staff moved all cold potentially hazardous foods in the far right prep cooler unit into the functioning walk-in cooler. 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: Far right preparation cooler unit registered an ambient temperature between 9-11 deg C. Internal temperature of cold potentially hazardous foods registered between 9-10 deg C. Corrective Action(s): Service or repair coolers such that they can maintain an internal temperature of cold potentially hazardous foods at or below 4 deg C. Correction date: 1 week Violation Score: 3

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

Comments

Routine Inspection Temperature All cooler units registered a temperature at or below 4 deg C (one exception; see code 205 and 308) All freezer units registered a temperature at or below -18 deg C Hot holding units registered a temperature at or above 60 deg C Adequate thawing procedures noted during inspection Sanitation All handwashing stations were equipped with hot and cold running water, liquid soap and paper towel Sanitizer buckets with wiping cloths registered at 200 ppm QUATs and 200 ppm chlorine Note: Ensure that wiping cloths are completely submerged in the sanitizer solution Food contact sanitizer spray bottle registered at 200 ppm QUATs 3 compartment sink available and drain plugs available High temp dishwasher available and in use for mechanical ware washing Temperature in dishwasher registered at 73 deg C on plate surface during final rinse cycle Overall sanitation is satisfactory Walk-in cooler and freezers organized in a satisfactory manner Ice machine in satisfactory condition, scoop is stored in an adequate location General FOODSAFE Level 1 or equivalent requirement met Daily temperatures checked; recommendation to check once at end of day as well No signs of obvious pest activity