INSPECTION REPORT Health Protection JELR-CV7RV8

PREMISES NAME SNB Ferry Cafe		Tel: (604) 943-1003 Fax:
PREMISES ADDRESS Berth 5 - 1 Ferry Causeway Delta, BC V4M 4G6		INSPECTION DATE August 30, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Julia Kim		NEXT INSPECTION DATE 8 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): There is no sanitizing solution in the spray bottle labelled sanitizer (0ppm chlorine detected with test strip). Corrective Action(s): All counters, food contact surfaces, and utensils are to be washed (with dish soap and warm water), rinsed (with water), sanitized (with 100-200ppm chlorine using 2-4mL of domestic bleach in 1 liter of water), and air dried. Wiping cloths to be stored in a sanitizing solution. Sanitizing solution for wiping cloths and in spray bottle are to be made fresh every day. Provide a stopper for the sanitizing sink so you can fill the sink with water and sanitizer and soak utensils for 2 minutes before air drying. Test strips provided during inspection. Bleach is available on site. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Limited menu (due to small kitchen). Food permit posted. Verified mailing address - ok. *Ensure permit if up to date. Coolers - both at 4 C /40F or colder - good. Thermometers available. Freezers ok. Produce (lettuce) is kept cold and is washed. Reviewed procedures - ok. Best before dates - good. Foods from approved sources (reviewed). Ingredient information available for baked goods. *Keep all ingredient information on site. Food is delivered to cafe using temperature control for higher risk foods/perishables (in insulated containers with ice as per operator). Food Safe level 1 (or an equivalent food safety course) - Operator to check the expiry date on certificate and renew prior to expiry or take full course if expired. See www.foodsafe.ca or call Fraser Health Inspector for more information. *Keep copy of your updated certificate on site. Food Safety Plan - *keep written copy of food safety procedures on site. Keep temperature records for fridges. Hand washing - hot/cold water, liquid soap, paper towels in dispenser are provided for proper hand washing. Utensils cleaning and sanitizing - see above. Use test strips to verify sanitizer concentration. Ice machine - clean as per your written cleaning schedule/sanitation plan. Some cupboards and surfaces are becoming worn. Ok for now but please notify Fraser Health if there are any proposed renovations to the cafe/kitchen area. *In general, all surfaces to be impervious to moisture and in good condition so they can be kept clean. Operator available on site during inspection. Copy of report to be emailed to operator.