INSPECTION REPORT Health Protection JMAA-B2DSWC

PREMISES NAME Sunrise Cafe		Tel: (604) 598-5898 Fax: (604) 930-3870
PREMISES ADDRESS 13458 107A Ave Surrey, BC V3T 0G4		INSPECTION DATE July 5, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Randall Klassen & Shaun Scott		NEXT INSPECTION DATE July 10, 2018
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 = 22

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Single-use dairy creamer packs labelled "keep refrigerated" was left at room temperature on dining tables. 2. Approximately 4 containers of eggs inside stand-up stainless steel cooler at an internal temperature of 11C. Corrective Action(s): Creamer was discarded at time of inspection. Unless labelled as "no refrigeration needed" or if there is adequate evidence that it is UHT treated, creamer packs need to be kept refrigerated at all times. 2. Eggs were discarded at time of inspection. Ensure that all eggs are stored at 4C or below to prevent growth of bacteria such as Salmonella that could cause foodborne illness. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station was obstructed with lettuce at time of inspection. Corrective Action(s): Lettuce was removed at time of inspection. Top layer of lettuce was removed and lettuce was washed and stored in cooler. Do not use the handwash station to wash produce or store food. The handwash station needs to be unobstructed and accessible at all times for proper hand hygiene. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoop handles directly immersed inside flour in dry storage bin. Corrective Action(s): Scoop was removed from bin at time of inspection. Ensure that scoop handles are not directly contacting the flour, or store scoops securely outside the bin to prevent contamination of flour from food handlers. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Primary stainless steel cooler has an ambient temperature of 9C. Temperature did not change after 40 minutes with the cooler door closed. Corrective Action(s): Service the stainless steel cooler so that it has an ambient temperature of 4C or less. Potentially hazardous foods, particularly the eggs, were discarded at time of inspection. The cooler may only be used for non-potentially hazardous foods such as pickled or fermented items until a follow-up inspection is conducted. The cooler must be at 4C or less to prevent growth of bacteria that could cause foodborne illness. Date to be corrected by: July 10th, 2018 Violation Score: 9

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

Comments

Routine inspection conducted. The following observations were made: 1. Temperatures (Max: 4C/40F for coolers; -18C/0F for freezers; Min: 60C/140F for hot-holders) - Stand-up freezers in dry storage room were at -18C - Sandwich prep cooler at 4C (including cooling wells) - Stand-up stainless steel cooler at 9-11C (see violation code above) - Soup hot-held at above 60C - Temperature logs NOT maintained for month of July 2018 - Thermometers present inside cooling units 2. Hygiene and Sanitizing - Handwash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Sanitizing pail contains 200 ppm chlorine residual, spray bottle contains 200 ppm quaternary ammonium compound. Cleaning cloths are placed in the sanitizing pail, and replaced with new ones once they have become too soiled or weathered down - High-temperature dishwasher sanitizes at final rinse temperature of 78C at the plate (min: 71C) - Knives, cookware, and utensils generally stored in sanitary condition inside cabinets - Ventilation slats are still in good condition, ensure that the slats are periodically cleaned to prevent grease buildup 3. Storage - All food items stored at least 6" off floor - Equipment room is generally organized, no food items are stored inside - Dry storage room is well maintained. Dry storage items are in original packaging or inside food bins 4. Administrative - Owner / Operator has FoodSafe 1 - Permit posted and updated for March 2019, most recent decal present 5. Pests - No signs of recent pest activity at time of inspection 6. Recommendations - Place a cover over the magnetic knife holder behind the convection oven, or relocate the knife holder. The knife holder is located underneath a duct, which may increase the amount of dust in the area. Please contact the health inspector if you have any further questions.