INSPECTION REPORT Health Protection JELR-BFGS4J

PREMISES NAME Pelican Rouge Cafe		Tel: Fax:
PREMISES ADDRESS 15142 N Bluff Rd White Rock, BC V4B 3E5		INSPECTION DATE August 28, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	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: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Three slices of ham stored in the upper insert (upper storage area of the prep cooler) are at about 14 C. The bottom of the cooler is at 7.7C. Other non-hazardous foods in the upper inserts are at 10 - 12 C. Corrective Action(s): Ham was discarded during the inspection. Do not use this cooler to store any potentially hazardous foods. All deli meats, bacon, and cheese slices are to be stored at 4 C or colder (store these in the large 2 door cooler with <4 C). Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Corrective Action(s): Clean under shelves and clean and sanitize the ice machine. Do this as soon as possible. Add these items to your cleaning schedule. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Counter surface by the double sink is peeling and cannot be cleaned. Corrective Action(s): Replace counter - all surfaces are to be smooth, impervious to moisture and easy to clean. Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Update your food safety plan. Corrective Action(s): Provide information on how you are defrosting, storing and cookign ham croissants and any other additional food items not covered by your original food safety plan. Violation Score: 1

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

Comments

Follow up to May 9, 2019 report. Routine cleaning is still required in the following areas: 1. Ice machine - clean and sanitize interior, including the ceiling of the inside of the ice machine. 2. Clean under shelves and sinks in hard to reach areas in the dry storage room. 3. The counter by the double compartment sink is peeling (material used was not suitable and is lifting up off of the original counter). All surfaces, including the counter and the area around the double compartment sink, must be smooth, impervious to moisture and easy to clean. 4. Cutting board used to cut salad vegetables is to be sanitized every 2 - 4 hours. Use 1 tsp bleach in 1 litre of water to make a 100-200 ppm solution and make fresh daily. Spray bottle - chlorine is too strong (>>>400ppm). Re-submit your sanitation plan and cleaning schedule for review. ** Two door prep cooler is used to store a small volume of deli meats (a few slices of ham). The air temperature in this cooler is above 4 C. - see above. Re-submit your food safety plan for review (amendments were to have been made previously). Complete the above by October 1, 2019. ** NOTE: The hand held electric mixer wand (blade end) is being stored in the dipper well. Clean and sanitize this equipment after each use or every 2 - 4 hours. Use a sanitized wiping cloth (store cloth in a solution made with 1 tsp domestic bleach in 1 litre of water) to sanitize or use spray bottle with sanitizer. Concern about storing the electrical mixer in water while plugged into a regular (not GFI) electrical outlet. Check with electrician about the safety of this practice and in the meantime, do not store electrical equipment (plugged in) in water. Clean out dipper well.