INSPECTION REPORT Health Protection DSOG-BD63ES

PREMISES NAME Di Reggae Cafe		Tel: (604) 996-2887 Fax:
PREMISES ADDRESS 13593 King George Blvd Surrey, BC V3T 2V1		INSPECTION DATE June 14, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Richard Hussett		NEXT INSPECTION DATE June 21, 2019
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 = 12

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Missing surface sanitizer at the time of the inspection. Corrective Action(s): The staff prepared new surface sanitizer at 100ppm chlorine concentration. You must provide a designated bin or spray bottle that is labeled as "sanitizer" or other relevant word to store surface sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Rice scoops stored in plastic bin. Food debris observed inside the bin. 2) Raw onions in mesh bag stored directly on the floor of the kitchen. 3) Opened bags of flour/rice stored uncovered. Corrective Action(s): 1) Store rice scoops in ice water to prevent bacterial growth. 2) Store raw onions on shelving units at min 15cm off the floor. 3) Store all opened dry foods in bins with tight fitting lids. Correct by: Today and ongoing. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up food debris and grease in the following areas: - underneath the sinks - underneath/around hot holding unit - behind coolers/freezers in the dry storage area - cardboard being used in the kitchen that is visibly soiled in grease - spills of dry food items noted in the dry storage area - dirt build up on shelving units in the main kitchen Corrective Action(s): Clean the areas noted above. This will be verified during the follow up inspection. Correct by: Today and ongoing. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Initially there were no FOODSAFE trained staff at the time of the inspection. Corrective Action(s): The operator with valid FOODSAFE trained arrived during the inspection. The operator stated that the staff will be FOODSAFE trained on June 18th. Please have the temporary certificate available for review at the time of the follow up inspection. Violation Score: 1

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

Comments

- General sanitation satisfactory. See violation section above. - All handwashing stations supplied with cold/hot running water, soap, and paper towels. - High temperature dishwasher (located in the kitchen) achieved 76.5C at the plate's level during the final rinse cycle after two cycles. The first cycle did not meet this requirement. Ensure to monitor the final rinse cycle (min 71C). - Dry storage area has adequate space and wire racks. Dry food items are generally stored min 15cm (6inches) off the floor. Do not store raw vegetables (ie onions) directly on the floor. - No signs of pest activity at the time of the inspection. A professional pest control company inspects the restaurant on a monthly basis. The latest pest control report (issued May 23rd, 2019) reviewed. Ensure to follow the recommendations by the pest control company. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Ensure to keep copies of all FOODSAFE certificates on site for review by the health inspector. Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - Hot holding unit (display up front, table in the main kitchen): > or = 60C - Thermometers available in all coolers and freezers.