INSPECTION REPORT Health Protection JELR-BJ9UYS

PREMISES NAME Cafe 8		Tel: (604) 560-5610 Fax:
PREMISES ADDRESS 1490 Johnston Rd White Rock, BC V4B 3Z5		INSPECTION DATE November 25, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vincent Lee		NEXT INSPECTION DATE 2 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Cutting boards and counters used throughout the day are only being washed and sanitized at the end of the day. Corrective Action(s): Amend your written sanitation plan. All cuttingboards, knives, and work surfaces used throughout the day are to be washed, rinsed, sanitized, and air dried more often (every 4 hours). Do not dry with cloth towels. Use 1 tsp bleach in 1 liter of water to sanitize. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Corrective Action(s): Use paper towels, not cloth towels, to dry hands. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some walls and shelves (cart by kitchen hand sink) are dusty and require cleaning. Corrective Action(s): Follow a routine, written, cleaning schedule. Violation Score: 3

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

Comments

Operator advises he updated his Food Safe Level 1. Provide copy to Fraser Health. Keep copies of your food safety plan and sanitation plan at restaurant. Small cooler (with upper freezer) is for pop/juice only. Other coolers are at 4 C or colder. Hot holding - soup is hot held on grill. Temperature once stirred reached 60 C - ok. Discussed steam table (or steam bath) option for hot holding. Produce - reviewed washing. Produce is washed under cold running water. ***Cooling - criteria is to cool quickly from hot (60 C) to room temperature (20 C) in 2 hours or less and then from room temperature (20 C) to fridge temperature (4 C) in 4 hours or less. Verify cooking temperatures (74 C) with a probe thermometer. Cool turkey quickly by dividing into smaller portions. Hand washing stations - server, main kitchen and washrooms - have liquid soap and paper towels. Walk in cooler and back dishwasher room - ceiling has been painted. A sanitizing solution (200ppm chlorine) is availabe in the back dishwashing room. Commercial dishwasher - hot water reached 71 C when the final rinse gauge read 93 C. *** Recommend that the fluorescent bulbs be placed in a pastic tube or be covered to protect the kitchen from the potential of broken glass.