INSPECTION REPORT Health Protection LQUN-ARJPPQ

PREMISES NAME Suzette's Cafe		Tel: (604) 464-1199 Fax:
PREMISES ADDRESS 205 - 1530 Kingsway Ave Port Coquitlam, BC V3C 6N6		INSPECTION DATE September 25, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The only hand sink in the premises was blocked for use with a colinder of bean sprouts draining. The hand sink must be accessible at all times so staff are able to wash their hands properly. Corrective Action(s): Remove the colinder and ensure nothing is placed inside or in front of the hand sink. During the inspection, staff removed the colinder. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: There is sponge tubing wrapped in duct tape beneath the drainboard and above the dishwasher. Duct tape is not a sealed, durable and cleanable material. Staff explained that this was placed here as the drainboard is not level and they are unable to install a stainless steel plate. Corrective Action(s): The sponge tubing wrapped in duct tape must be changed every week with new material in lieu of its inability to be properly cleaned and sanitized. Failure to do so, will result in not being able to use the tubing and having a custom stainless steel plate installed. **Correction date: Sept. 29/17** Violation Score: 3

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

Comments

A routine inspection was conducted, the following observations were made: - Coolers 4C or colder; freezers -16C or colder; hot holding units above 60C; and thermometers present. - High temperature dishwasher had rinse cycle temperature of 71C at the plate's surface, as per max/min thermometer. - Hand sink stocked with liquid soap, paper towels, and running hot and cold water. - Bleach sanitizer in spray bottle used, [Cl2] was 100ppm. Dishes washed by hands shall be sanitized by soaking in bleach solution for 2 minutes. Ensure staff are doing this. - FoodSafe certified staff present. - General sanitation level is adequate. Ensure the floors under equipment (coolers, stove, shelves) and counter tops are swept as there are some crumbs and food debris under them. No signs of pests. - The staff washroom has been transformed into the dry storage room. Staff do not use the toilet or sink in the room and all foods are stored on shelves (6" off the floor). It is recommended that the toilet and sink fixtures are removed and the plumbing lines are capped. - Foods stored in food grade containers; covered; in groups with raw proteins on lowest shelves below RTE foods; and 6" off the floor on shelves. - No expired foods for sale or in use. FIFO rules being followed. **The exhaust canopy is clean but the interior of the canopy and exhaust vent have not been professionally cleaned. Contract a professional company to clean the exhaust canopy and it is required to be routinely done every 8-12 months.**

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LQUN-ARJPPQ
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: All in order.
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