INSPECTION REPORT Health Protection AHEN-CBX2K4

PREMISES NAME Stuffies Pastry Cafe		Tel: (604) 498-5992 Fax:
PREMISES ADDRESS 2638 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE February 23, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Suhyun Kim & Lina Kim		NEXT INSPECTION DATE February 24, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 7

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Ladder was observed partly blocking the handsink in the back room and made it difficult to access the liquid soap and paper towel supply. Corrective Action(s): Operator moved the ladder to a different location to allow easier access to use the handsink supplies. In the future, ensure to continue keeping the handsinks unobstructed and easy to access for handwashing purposes. Violation Score: 5

Non-Critical Hazards: Total Number: 2

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit to operate was not posted in a conspicuous location. Operator had the permit to operate onsite stored with office papers in the back room. Corrective Action(s): Post the permit to operate in a conspicuous location in the food service establishment. Correct within 1 week. Violation Score: 1 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: A probe thermometer was not available on-site at the time of inspection. Corrective Action(s): Obtain an accurate food probe thermometer to monitor the internal temperature of food (e.g. soups reach at least 74 degrees C internal temperature after the cooking process and are hot-held at 60 degrees C or hotter). Correct today. Violation Score: 1

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Refrigeration units were at or below 4 degrees C. Upright freezer temperature was satisfactory. Hot-held food was at or above 60 degrees C. Refrigeration units were equipped with thermometers. IR thermometer was available as well. 100 ppm chlorine sanitizer was available in a sanitizer pail. Dishwasher final rinse temperature was at 76 degrees C (minimal required: 71 degrees C) at the plate level. Dishwasher temperature gauge appeared to be in good working order. No signs of recent pest activity were observed at the time of inspection. Food storage areas and ice machine were in a clean condition. It was reviewed that in-use utensils should be washed, rinsed, sanitized, and air dried every 4 hours between use and after final use. Please feel free to contact the district Environmental Health Officer if you have any questions.