INSPECTION REPORT Health Protection VTUR-AG725R

PREMISES NAME City Cafe		Tel: (604) 852-1555 Fax:
PREMISES ADDRESS 103 - 32315 South Fraser Way Abbotsford, BC V2T 1W7		INSPECTION DATE November 29, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE January 31, 2017
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 = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): * Wiping rags were found on counters in kitchen areas. This is an unsanitary practise and rags should be kept in sanitizer between use. Corrective Action(s): * Ensure all wiping rags in sanitizer between use and in sanitary condition. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: * Food equipment was found to be stored in unsanitary condition on storage shelves (eg. coffee cups, etc.) Some other food equipment found being stored on shelves that were not in sanitary storage condition (eg. utensils, etc). Operator was told to reorganize all shelving and food equipment after cleaning/sanitizing all food equipment in this area. Corrective Action(s): * Ensure all food equipment stored properly and in sanitary condition. Reorganize all shelves with food/food equipment and maintain. Violation Score: 9

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

Comments

* Dishwasher final rinse was 74'C/165'F or hotter internally * Cold-holding units were 4'C/40'F or colder * Freezer units were -18'C or colder * Sanitizer was refreshed during inspection as it had lost concentration. Operator set up new sanitizer (chlorine residual at 200 ppm). Wiping rags are to be kept in sanitizer between use. * Food was covered in storage areas. Ensure all left over foods, etc., are dated/labelled * Some reorganization is to be done on shelves where food/food equipment stored * Monitoring records for temperature/cleaning to be updated and maintained * Follow up inspection end of January 2017.