INSPECTION REPORT Health Protection VHUU-D34R9D

PREMISES NAME Sugar Cube Cafe		Tel: (604) 505-8010 Fax:
PREMISES ADDRESS 310 - 20170 Stewart Cres Maple Ridge, BC V2X 0T4		INSPECTION DATE March 6, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Seok-Sul Han		NEXT INSPECTION DATE March 08, 2024
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked dumplings held on the stove top measured at ~50C and heat observed turned off. Operator indicated dumplings were cooked 30 min ago. Dumplings reheated on stove top to 74C and hot held at 60C. Corrective Action(s): Hot potentially hazardous foods must be hot held at 60C or hotter to prevent pathogen growth. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No concentration detected in chlorine sanitizer spray bottle. Operator prepared a new chlorine sanitizer solution during inspection - measured at 200ppm. Corrective Action(s): Food contact surface sanitizer MUST be available during operations. Prepare a new chlorine sanitizer solution daily and verify concentration. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Ladle observed stored in hansink Operator removed ladle during inspection. Corrective Action(s): Do not store utensils in the handsink. Handsink must be at unobstructed and available for handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw meat and raw eggs observed stored above ready to eat/cooked foods in the stand up cooler and freezer. 2) Rice scoops stored in water at room temperature. Operator prepared ice water solution for the rice scoops during the inspection. Corrective Action(s): 1) Move all raw meat and raw eggs below ready to eat/cooked foods to prevent cross contamination Correct by: Today. 2) Store rice scoop in ice water at 4C or below. Change out ice water every 2 hours or more often as required. Obtain more ice trays to make an adequate amount of ice throughout the day, or purchase an adequate supply of ice from an approved source. Correct by: March 8, 2024. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) No running hot water in one of the staff washrooms. Operator indicated they had turned off the hot water. 2) Faucet at 2 compartment dishwashing sink observed loose. Corrective Action(s): 1) Turn on hot water. All handsinks require hot/cold running water, liquid soap, and paper towels for handwashing. Correct by: Today. 2) Tighten/repair faucet to prevent water leakage. Corect by: 1 week Violation Score: 3

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

Comments

Handsink (except noted violation) equipped with hot/cold running water, liquid soap, and paper towels. High temperature dishwasher achieved final rinse temperature of 72.3C at the plate surface. Foods stored off the floor. No pests noted. FOODSAFE certified staff on duty. Permit posted. NOTE: 1. Obtain chlorine test strips to verify concentration of bleach sanitizer solution. 2. Ensure hot holding temperatures are also being monitored. Template provided during inspection.