INSPECTION REPORT Health Protection KLAI-CV6RXC

PREMISES NAME Tastefully Yours By Jeff		Tel: (604) 534-2006 Fax:
PREMISES ADDRESS 102 - 19329 Enterprise Way Surrey, BC V3S 6J8		INSPECTION DATE August 29, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jeffrey James Enns & Nicole Melissa Enns		NEXT INSPECTION DATE August 30, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 53

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. It was observed that cleaned dishwares were being dried with a towel after washing in the dish machine. 2. The high temperature dish machine was actually not working at the time of inspection, highest temperature attained at the plate level was at 50.9C. No sanitizer step was observed for the dishwares after the dishes were washed in the machine. Corrective Action(s): Operator was instructed to create a sanitizer basin for soaking cleaned dishwares for the sanitizing step. A bleach sanitizer basin was created and 200 PPM chlorine residual was detected from this basin. Staff was also instructed to air-dry all cleaned and sanitized dishwares after washing to prevent potential contamination of cleaned dishes. All dishwares that were previously washed today were asked to be sanitized again. Operator is complying. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towel noted in the paper towel dispenser in the men's washroom. Corrective Action(s): **Issue corrected during the inspection** Staff refilled the paper towel dispenser. Please ensure all handwash stations are stocked with liquid soap and paper towel at all time. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Stacks of raw eggs stored on the shelf above whole tomatoes in the walk-in cooler. 2. A container of raw meat products was stored on the floor in the walk-in cooler. Corrective Action(s): 1. Store the raw eggs at a lower level in the walk-in cooler below the produce. Raw eggs and raw meat must be stored away and/ or below produce, cooked or ready-to-eat food. 2. Stored all food at least 6 inches off the floor to facilitate cleaning to prevent debris from being kicked into the food. Date to be corrected by: Today Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Lots of fresh mouse droppings were noted in the following areas: 1. Below the cleaned dishware racks - near the dishwashing area. 2. In the dry food storage room (room with walk-in cooler) - below the storage rack. Corrective Action(s): Whenever droppings are observed, operator must ensure staff clean, sweep and sanitize any areas noted with droppings. This will help with monitoring the pest situation. As per operator, an external pest control company comes in twice a month for traps and inspection. Continue to work with the external pest control company to deal with pest issue. Date to be corrected by: September 5, 2023 Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door was opened at the time of inspection. Screen door noted warped and has a sizeable gap along the top edge of the door. Corrective Action(s): Keep the back door closed until the screen door is fixed. Replace or fix the screen door so no gap exists around the door to allow for pest entry. Date to be corrected by: September 5, 2023 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease buildup noted on the floor and wall around the cooking area. Grease buildup noted on the fume hood and deep fryer. Buildup noted on the wall and floor around the dishwashing area. Corrective Action(s): Clean and sanitize the abovementioned areas and maintain in a sanitary condition at all times. If cleaning weekly does not get rid of buildup, operator may want to consider increasing the cleaning frequency. Date to be corrected by: September 5, 2023 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dish machine was not able to reach the minimum required temperature at the plate level for effective sanitizing of dishwares. The highest temperature reached was 50.9C. As per operator, the machine broke down this Saturday and someone is coming in later today to fix the machine. Corrective Action(s): Operator may use the dish machine to wash dishes since it is able to reach at least 45C. After washing, operator must ensure that staff sanitize all dishwares in a bleach solution for a minimum of 30 seconds prior to allowing the dishwares to air dry. Correction Order has been issued for the dish machine. Violation Score: 9

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

Comments

Routine inspection conducted today: Handwash stations accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were noted at 4.0C or below. All freezer units were noted at -18C or below. Chlorine sanitizer container was available for sanitizing food contact surfaces - 200 PPM chlorine residual detected in the solution. Chef has a valid FOODSAFE level 2 certificate.