INSPECTION REPORT Health Protection JCHW-AVXPN6

PREMISES NAME CEFA - Fleetwood		Tel: (604) 593-2650 Fax:
PREMISES ADDRESS 1 - 16050 Fraser Hwy Surrey, BC V4N 0G3		INSPECTION DATE February 13, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Joanna Cogswell		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer prepared at the time of inspection - kitchen was in operation. Corrective Action(s): When kitchen is in operation, ensure bleach sanitizer at 100ppm to 200ppm is prepared to allow for proper sanitizing of food contact surfaces. Bleach at 200ppm was prepared at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Spilled liquid soap was found in the cabinet next to the dishwasher and spilled food was found in the cooler unit. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times. Violation Score: 3

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

Comments

-Cooler/refrigerators were at 3C/-10C and 4C/-11C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). Ensure dishes are not washed in the dishwasher until it has reached minimum wash and rinse temperatures. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. *Temperatures for February have not been recorded -General food storage practices good at the time of inspection. Raw meat stored below ready-to-foods. -No signs of pests noted at the time of inspection. -Kitchen chef FoodSafe valid until April 5, 2019. Principal FoodSafe valid until July 29, 2018. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AVXPN6
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: 0.08 hour Specific comments: -Margarine: 0.1g trans fat / 6g total fat = less than 2% trans fat -Oil: trans fat. -Other foods: meet trans fat requirements.
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