INSPECTION REPORT Health Protection TSTY-AE8TXJ

PREMISES NAME Healthy Monkey II		Tel: (604) 560 2577 Fax:
PREMISES ADDRESS 910 - 15355 24th Ave Surrey, BC V4A 2H9		INSPECTION DATE September 28, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Roxanne Mirhashemi		NEXT INSPECTION DATE September 29, 2016
INSPECTION TYPE Routine
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 30

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Items in the main prep line cooler were measured at an average temperature of 18-20 C (cooler broken). Corrective Action(s): Potentially hazardous foods stored for longer than 2 hours at this temperature (as well as higher-risk foods) discarded during inspection. Ensure any foods brought out in insert trays during rush periods are stored in ice/water mixtures, and bring out only what is required for 2 hours. Discard any leftovers after 2 hours. See violation regarding the line cooler for correction timelines. Violation Score: 15

Non-Critical Hazards: Total Number: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Plastic takeout containers were being reused to portion out food for storage. Corrective Action(s): Discarded during inspection. Do not reuse disposable containers, utensils or dishware for food preparation or storage - the plastic may degrade and contaminate the food, and these items cannot be adequately cleaned and sanitized. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Main sandwich line cooler has broken (staff member states this occurred on morning of inspection). Cooler is entirely inoperable in current condition. 2) No tap handle is available for the three-compartment sink faucet (spray arm still functions). This is also a hand sink, and staff must be able to switch the main tap on and off to wash hands and/or fill the sinks for warewashing. Corrective Action(s): 1) Have the unit repaired and operating at 4 C or colder by tomorrow (29th September 2016). Call for reinspection once fixed - keep all food out of this cooler until reinspected. 2) Have the tap handle replaced by tomorrow (29th September 2016). Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): One spray bottle labeled 'Bleach' contained an unknown cleaning chemical. Corrective Action(s): Solution discarded during inspection. Ensure all staff follow labels on bottles, and do not mix chemicals. Doing so greatly increases the risk for food contamination by inadvertent chemical use, and mixing bleach with other chemicals (e.g. ammonia) may result in the production of toxic gases. Violation Score: 3

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

Comments

*General sanitation satisfactory. No pest issues observed during inspection. *Remainder of cooler and freezer temperatures satisfactory (walk-in and front bread/meat freezers were slightly warm - ensure these come down to -18 C or colder by the end of today). Thermometers available in each unit. *High-temperature dishwasher reached > 71 C at the plate level during sanitizing rinse. Note: ensure the washer is warmed up for several cycles prior to washing dishware. *Note: cleaning is required around hinges and door seal areas of dishwasher - significant pink mould buildup observed in these areas. *Front hand sink equipped with warm water, liquid soap and paper towels. *Bleach sanitizer available at 200ppm in cloth bucket. Quat sanitizer also available in spray bottle at 200ppm. Ensure bleach dilution ratio is adjusted to account for extra-strength bleach. *Washrooms maintained in clean condition. *Tools and utensils generally stored in clean condition. Organization of raw and ready-to-eat foods satisfactory. *Dry goods stored in tidy condition and protected from contamination. Scoops left in bins were equipped with handles that were kept out of food.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: TSTY-AE8TXJ
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. No 10/12/2016 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Partial 3. All other food meets the restriction of 5% trans fat or less of total fat content. Partial Time Spent: 0.1 hour Specific comments: No trans fat/nutritional label information available for cakes on site. Provide this information to the health officer by date indicated. Oil and other foods checked on site met the requirements of the Regulation.
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