INSPECTION REPORT Health Protection VTUR-ATYUN9

PREMISES NAME City Cafe		Tel: (604) 852-1555 Fax:
PREMISES ADDRESS 103 - 32315 South Fraser Way Abbotsford, BC V2T 1W7		INSPECTION DATE December 12, 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: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 1

405 - Ill staff not excluded from contact with food or food equipment/utensils [s. 22] Observation (CORRECTED DURING INSPECTION): * One of the staff was ill during inspection and was packing up food stuff/handling food. This is unsanitary and ill staff handling food should not be handling food or near food areas. Operator sent ill staff person home Corrective Action(s): * Ensure only healthy food handlers handling food to maintain sanitary conditions and reduce risk of cross contamination Violation Score: 25

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: * Some non business, personal stuff being stored with food stuff and this is unacceptable/unsanitary. Personal stuff must NOT be kept with food stuff/food equipment as this is unsanitary Corrective Action(s): * Ensure personal stuff kept separate from food stuff/food equipment to reduce risk of cross contamination Violation Score: 3

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

Comments

* Cold-holding units were 4'C/40' or colder * Freezer units were -18'C or colder * Hot-holding soup was 60'C/140'F or hotter * Dishwasher final rinse was 74'C/165'F or hotter internally * Sanitizer was available and at 200 ppm chlorine solution * Food was covered; Date ALL sandwiches and salads in display case * Menu still same * Note: some reorganization required; remove ALL personal stuff from food areas as this is unsanitary * Note: ill staff should not be near food stuff or handling food to reduce risk of cross contamination