INSPECTION REPORT Health Protection DWAG-B9LTEW

PREMISES NAME Tastefully Yours By Jeff		Tel: (604) 534-2006 Fax:
PREMISES ADDRESS 102 - 19329 Enterprise Way Surrey, BC V3S 6J8		INSPECTION DATE February 21, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jeffrey James Enns & Nicole Melissa Enns		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Opened garlic caesar sauce observed left at room temperature on the kithcen counter. Internal food product temperature at 15C. Staff stated the sauce had been left at room temperature for 20 minutes. On the container the manufacture stated the product needs to be refrigerated after opening. Corrective Action(s): Move the caesar sauce back to a functioning cooler that is able to maintain an ambient air temperature of 4C or less. Follow manufacture's instruction on storing food items. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1.Chlorine sanitizing bucket observed to by soapy. Staff stated that the chlorine sanitizer is mixed with soap for sanitizing surfaces. Chlorine sanitizer must not be mixed with soap to ensure its effectiveness as an sanitizer. 2. 3 knives in the knife rack in the kitchen had food debris on them. Staff stated these knives had not been used. Corrective Action(s): 1. Discard and refill the sanitizing bucket to ensure 200 ppm chlorine solution is inside the bucket without any addition of soap. Clean and sanitize all the food contact surfaces in the kitchen before using them. 2. Clean and sanitize the 3 knives mentioned above. Remove these knives from the premise if they are not used. Corrected during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed under the the shevling units in the storage area. Corrective Action(s): Clean-up the rodent dropping at the aforementioned area. Monitor the area for any pest activities. Correct by: today. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris build up observed under the cooking equipment in the kitchen area. Corrective Action(s): Clean the aforementioned area and any hard to reach area. Follow your sanitiation plan for daily, weekly and monthly cleaning. Correct by: Feb. 22, 2019 Violation Score: 5 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator does not have a vaild FOODSAFE Level 1. Corrective Action(s): The operator must obtain an vaild FOODSAFE Level 1 certificate to meet the FOODSAFE requirement. Correct by: March 31, 2019 Violation Score: 1

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

Comments

Routine inspection: - Coolers maintained at a temperature of 4C or less. - Freezers maintained at a temperature of -18C or less. - Soup hot held at 69C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - High temperature dishwasher registered 72C at the plate level during the final rinse cycle. - Dry food products stored off the ground. - Pest control in place.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DWAG-B9LTEW
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment