INSPECTION REPORT Health Protection 245053

PREMISES NAME Cultures		Tel: (778) 898 1690 Fax:
PREMISES ADDRESS 716 - 10153 King George Blvd Surrey, BC V3T 2W1		INSPECTION DATE July 27, 2018	TIME SPENT 2.75 hours
OPERATOR (Person in Charge) Yulin Wang		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] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 4

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): A tray of raw chicken was cooked to a temperature of less than 74C. The chicken was probed to be at 50C when it was left to cool in the kitchen. The staff stated that the chicken was cooked at noon. Corrective action: The kithcen staff recooked the chicken to a temperature of 74C. Proper cooking is an important step to destroy all pathogens in the food. Corrective Action(s): Violation Score: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Milk in the ice-cream machine was probed to be at 9.0C at the time of inspectin. Corrective action: Staff discarded the milk in the ice machine. Milk is considered to a potentially hazardous food and must be stored at a temperataure at or below 4C to prevent pahtogens from growing. Corrective Action(s): Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Multiple knives were stored underneath the deli slicer at the time of inspection. Corrective action: Staff removed the knives from the deli slicer, rewashed, and re-sanitized knives in the 3-compartment sink. It is important to ensure utensils such as knives are stored in a sanitary condition. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Plugs for the ghree-comartment sink were not fitting the sink. Proper dishware sanitation cannot be achieved. (ie. utensils/equipment cannot be fully submerged in sanitizer) Corrective action: Replace the sink plugs with properly working sink plugs to ensure proper dishware sanitation can be achieved in the sanitizing sink. 2)Sanitizer spray bottle (chlorine) at 100ppm for food contact surfaces were not available at the time of inspection. In the front food prepartion area. Corrective action: Ensure a sanitizer is kept on site in the food preparation area for sanitizing food contact surfaces. Proer sanitizing for food contact surfaces is essential in minimizing pathogen bad on the food contact surfaces. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A wooden wired brush was used to clean the panini press grill on the counter by the front serving area. The brush was deteriorating and wires have the potential to come off of the brush. Corrective action: Discard the brush immediately. Using brush to clean the panini press can result in physical contamination of brush britsles in the panini press. A plastic rice scoop was left in the rice cooker with the scoop's handle in direct contact with the rice. Corrective action: Staff removed the rice scoop from the rice cooker and placed the rice scoop in a plastic container filled with ice and cold water. It is important to ensure utensils such as rice scoop is kept in ice cold water to prevent any pathogens from growing rapidly on them. Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The ice cream machine was not able to properly perform its function of ensuring the milk was kept at 4C or below. Corrective action; Repair the ice cream machine immediately to ensure it keeps the temperature within the unit at or below 4C. It is important to keep the temperature of the milk at or below 4C so that pathogens can not grow rapidly in the milk. Do not use the ice-cream machine until it is good working order and inspected by EHO. Date to be corrected by: Immediately Corrective Action(s): Violation Score: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In the absence of owner, noone onsite has Foodsafe Level One certificate at the time. Corrective action: Ensure at least one person is Foodsafe Level One certified when the owner is absent. It is imortant to have a minimum of one person on site to have Foodsafe Level One Certificate so that proper safe food handling can be achieved. Date to be corrected by: Immediately Corrective Action(s):

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

Comments

Good comments: -All handwashing stations are equipped with hot/cold running water, liquid soap, and single-use paper towel. -All hot-holding units are at 60C or above. -Prep coolers (top & bottom) are at 4.0 C or below. -Walk-in cooler is at 2.0C -Walk-in freezer is at -18C or below -Chlorine in the rag sanitizer bucket is at 100pm residual concentration. -All food stored at least 6" off the floor. -General sanitation is good. -No signs of pest activities at the time of inspection. -Operating permit is posted on the wall by the front serving area ( near the drink cooler). Note: The decal for the permit is expired in March, 2018. Ensure a valid decal is fixed on to the existing permit.