INSPECTION REPORT Health Protection DSOG-BCZV6G

PREMISES NAME Whalley Round-up Cafe		Tel: (604) 581-0337 Fax: (604) 580-0230
PREMISES ADDRESS 10449 King George Blvd Surrey, BC V3T 2W7		INSPECTION DATE June 10, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Goldie Springenatic		NEXT INSPECTION DATE July 15, 2019
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked bacon stored at room temperature (~17C). The operator stated that the bacon were being cooled for cold storage. Corrective Action(s): Store the cooked bacon inside the cooler at < or = 4C. All hot potentially hazardous food items must be kept hot at 60C or cold at < 4C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: There is no FOODSAFE trained staff on duty. This is a repeat violation. Corrective Action(s): A follow up inspection is scheduled to verify that the staff has successfully completed FOODSAFE training. Failure to comply will lead to a violation ticket. Correct by: One month. Violation Score: 1

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

Comments

- General sanitation satisfactory. - Handwashing station supplied with cold/hot running water, soap, and paper towels. - Surface sanitizer available in designated bucket with presoaked wiping cloths at 100ppm bleach concentration. - High temperature dishwasher achieved 75.8 at the plate's level during the final rinse cycle. - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection. A professional pest control company inspects on a monthly basis. Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - Hot holding: > 60C - Thermometers available in all other coolers and freezers. - Daily temperature logs must be kept on site and up to date.