INSPECTION REPORT Health Protection ALUI-AYUU7K

PREMISES NAME Training Day Cafe (Surrey)		Tel: (778) 788-3539 Fax:
PREMISES ADDRESS 102 - 15345 56th Ave Surrey, BC V3S 0X9		INSPECTION DATE May 17, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Gurjinder Virk		NEXT INSPECTION DATE May 24, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station in the back does not have liquid soap. Staff member said that they use soap from the dispenser at the 2 comp prep sink in the front area, then walk to the back handwash sink to wash their hands, then walk back to the prep sink to get paper towels. This is not an acceptable handwashing method. Corrective Action(s): Keep the back handwash sink equipped with liquid soap and paper towels at all times. If the staff want to use the 2 comp prep sink to wash their hands, there should be a barrier put in between the sink with the vegetables inside and the handwash sink. This is because otherwise staff will be washing their hands, splashing dirty water onto the lettuce/vegetables that gets served directly to customers to eat. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Prep cooler by the front counter has a lot of debris on on the inside and is not being kept in sanitary condition. 2) Flooring of kitchen is not being maintained in a clean manner, there is black dirt tracked throughout kitchen flooring. Corrective Action(s): 1) Clean cooler thoroughly 2) clean floor thoroughly Correct by; Today Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) Flooring of kitchen is not being maintained in a clean manner. Floors must be easy to clean and smooth/washable. 2) There is a LOT of smoke throughout premises at time of inspection. Staff member was grilling bison meat at time of inspection. There is NO commercial ventilation in the premises. Corrective Action(s): 1) If flooring cannot be kept clean, then the floors may need to be re-finished such that they are smooth and easy to wash/clean. 2) Do not continue to cook bison meat. Premises is not permitted to cook raw meats as the cooking of raw meats produces grease vapors which can collect on walls, ceilings, etc and lead to unsanitary conditions as well as create a potential fire hazard. Will follow up with the original items permitted to be cooked in this facility without the commercial ventilation system. Violation Score: 3

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

Comments

Hot water available in premises Upright 2 door cooler: 3.8 deg C Freezer: -19.2 deg C Prep cooler: 3 deg C (bottom) and 5-7 deg C (top), ensure foods in inserts are cycled through every 2 hours if exposed to temperatures >4 deg C Quat sanitizer in spray bottle at 200 ppm QUATS High temperature achieved: 71.5 deg C on rinse cycle after 3rd attempt. Dishwasher needed time to warm up as it had not been run yet. Foods are stored off floor in dry storage area Foods in coolers are covered Please provide copy of invoice/receipts for the bison meat to verify that it is from an approved source. Staff member is FoodSafe certified; ensure to keep copy of certificate/card on site Follow up inspection to be conducted.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-AYUU7K
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