INSPECTION REPORT Health Protection AHEN-ASPRZR

PREMISES NAME Toyota Cafe		Tel: (604) 495-4100 Fax: (604) 495-4130
PREMISES ADDRESS 15389 Guildford Dr Surrey, BC V3R 0H9		INSPECTION DATE November 1, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Gladys Pineda		NEXT INSPECTION DATE 11 Months
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The temperature gauge of the high temperature dishwasher was not in good working order. It was observed that the dial of the rinse gauge did not reach at least 82 degrees C / 180 degrees F during the final rinse cycle. As such, the staff member on-site is unable to monitor that the dishwasher is sanitizing the dishes on a regular basis throughout the year. Corrective Action(s): Either: -repair the final rinse gauge so that the dishwasher final rinse temperature at the manifold (82 degrees C / 180 degrees F for at least 10 seconds) can be adequately monitored, or - obtain a waterproof probe thermometer with a min/max button to ensure that the dishwasher final rinse is at least 71 degrees C internally at the plate, or . obtain thermolabels to monitor the dishwasher final rinse temperature is at least 71 degrees C internally at the plate. . Correct within 1 month and update the district Environmental Health Officer of Fraser Health (business card was provided). Violation Score: 3

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

Comments

Permit to Operate was posted. Handwashing station (one side of the double compartment sink) was supplied with liquid soap, hot and cold running water, and paper towels. It was accessible for handwashing as well. Dishwasher final rinse temperature was 73 degrees C (71 degrees C or hotter) internally at the plate. Upright cooler was at 3.9 degrees C (4 degrees C or less) after the lunch rush. Prep. cooler was at 0.6 degrees C (4 degrees C or less). No hot holding was occurring at the time of inspection. 100 ppm chlorine sanitizer was available in the spray bottle. No signs of recent pest activity were observed at the time of inspection. Note: It was discussed that FOODSAFE Level 1 certificates issued prior to July 29, 2013 will expire July 29, 2018 and are valid for only 5 years. Ensure that the Operator and one person in the absence of the Operator per shift maintains valid FOODSAFE training (e.g. successfully completes the FOODSAFE Level 1 refresher course or FOODSAFE Level 1 full course).

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-ASPRZR
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: 0.25 hour Specific comments: Audited food products included: Bread, small buns, dressing, and margarine (0.1 g / 6 g trans fat = 1.7% trans fat).
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