INSPECTION REPORT Health Protection MLUO-CW3NTH

PREMISES NAME Francisco's Cafe & Catering		Tel: (604) 864-8221 Fax: (604) 864-8218
PREMISES ADDRESS 5 - 31580 South Fraser Way Abbotsford, BC V2T 4C6		INSPECTION DATE September 27, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Lydia Ott		NEXT INSPECTION DATE 1 Month
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: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Containers from prepackaged product being re-used (e.g. plastic containers with lids) Corrective Action(s): Some containers are meant to be used for food items that was originally packaged in them so re-using them may not be appropriate as the containers cannot be washed multiple times. Use only containers that areacc eptable for multi-use. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Flooring in the kitchen worn out (exposing concrete). Floor in food preparation area must be impervious, easily washable and non-slip. Corrective Action(s): Re-surface kitchen floor. Floor in the food preparation area must be impervious, easily washable and non-slip. Violation Score: 5

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

Comments

health permit valid and posted hand sinks (front and back area) accessible, properly working and stocked with liquid soap and paper towels hot and cold running water available no signs of pests noted at time of visit; pest control available garbage containers and dumpster area in sanitary condition washroom sanitary and provided with sanitary supplies temperature check and food storage walk-in cooler was at 1-2 deg deep freezers were at -17 to -19 deg prep line cooler at 4-6 deg C (sandwiches being prepared at time of inspection fridge cooler at 1-2 deg C; top freezer at -20 deg C hot holding for ground beef at 65-69 deg C note: temperature log not up to date; ensure to start temperature log again as this is an important part of your food safety plan food items stored off the floor and food in coolers covered cleaning/sanitizing chlorine used for 3 comp sink (manual washing) at 100 ppm sanitizer used for food contact surfaces is quats at 300-400 ppm at this time, dishwasher not being used - operator getting a quote for a replacement dishwasher - contact district EHO once dishwasher installed - most take out so single use containers used; some dine in general sanitation satifsfactory at time of visit staff clean outer garments/ hair restraint aware of proper hand washing procedures note: fume hood requires professional cleaning (overdue since 2020) small counter top deep fryer on food preparation table -deep fryer must be underneath fume hood as per Fire Dept. requirement