INSPECTION REPORT Health Protection JAHN-C5JPL4

PREMISES NAME Colleen's Cafe		Tel: (604) 585-4126 Fax: (604) 585-4126
PREMISES ADDRESS 104 - 26730 56th Ave Langley, BC V4W 3X5		INSPECTION DATE August 3, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Young Kwan Lim		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] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

310 - Single use containers & utensils are used more than once [s. 20] Observation: Observed operator washing single use container (potato salad container from Costco) and reusing. Corrective Action(s): Do not re-use single use containers. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: No shatter protection for light fixture above food preparation area. Corrective Action(s): Install a light cover. DATE TO BE CORRECTED BY: Next week Violation Score: 1

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

Comments

- Handsink is equipped with hot & cold running water, liquid soap & paper towels. Observed a container thawing shrimp in the handsink. Do not keep anything inside the handsink basin. Handsink must be accessible at all times. - 100ppm chlorine detected in sanitizer bucket. - High temp dishwasher reached 90C at gauge & 71C at plate's surface - Prep cooler measured <4C. Cooler in the back measured <4C. - Upright cooler measured 5.8C. Monitor the temperature for this cooler and ensure the temperature drops to 4C. If the temperature does not drop, do not store perishable foods until it is repaired. - Freezers measured <-18C - Soup on hot holding measured >60C - Observed patties pre-made and not placed on hot holding unit. Operator noted that they are pre-made in preparation for lunch rush and are sold within an hour. Ensure that foods not sold within 2 hours are discarded. - Deep cleaning is needed throughout the kitchen. Pull out large equipment and deep clean hard to reach areas. - Ensure to store bags of potatoes 6 inches off of floor.