INSPECTION REPORT Health Protection AKAO-BJKTUJ

PREMISES NAME Colleen's Cafe		Tel: (604) 585-4126 Fax: (604) 585-4126
PREMISES ADDRESS 104 - 26730 56th Ave Langley, BC V4W 3X5		INSPECTION DATE December 5, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Young Kwan Lim		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temperature dishwasher final rinse temperature registered 62 C, 63 C and 63 C at the plate surface during three consecutive runs. The final rinse tempeature is not high enough to sanitize dishes. Corrective Action(s): Repair or adjust the dishwasher so that it reaches at least 71 C at plate surface or 82 C at the manifold during final rinse cycle. In the mean time, all dishes and utensils washed through the dishwasher must be manualy sanitized by soaking in 200 ppm chlorine sanitizer ( 1 oz bleach per gallon of water) ( Immediately). You must confirm by calling when the dishwasher has been repaired. A max-minimum registering thermometer or thermo labels must be used to test final rinse temperature at the plate surface. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw steaks stored above cooked sausages in the small under-counter refrigerator. Corrective Action(s): You must always store raw chicken, meats and eggs below any ready to eat foods or produce. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease, dirt and debris noticed underneatht the stainless steel prep counter ( floor wall junction), under the 3 -compartment sink, underneath storage shelves in kitchen and dry storage area and all hard to reach areas. Corrective Action(s): -Clean all of the above areas thoroughly after moving all equipment and shelving ( By Dec. 8, 2019). -Clean the stainless steel cover used for covering condiments inserts in the main preparation cooler ( Dec. 6, 2019). Violation Score: 9

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

Comments

* Temperature and sanitizer logs not available at the time of inspection. Ensure to monitor and record cooler and hot holding temps every day. You must also monitor and record final rinse temperature for the dishwasher every day. * Do not store the mop bucket and mop in dry food storage room. Upright coolers < 4 C. Preparation cooler < 4 C. Stainless steel upright freezer < -18 C. Deep freezer < -18 C. White upright freezer < -18 C. Hot holding of soups > 60 C. Chlorine sanitizer in the wiping cloths bucket tested 200 ppm. Liquid soap and paper towels available at the hand sink. General sanitation requires your constant attention. You must clean under all shelving and equipment at least twice a month.