Fraser Health Authority



INSPECTION REPORT
Health Protection
JCHW-BBRS97
PREMISES NAME
Pink Lotus Cafe
Tel: (604) 543-0515
Fax:
PREMISES ADDRESS
104 - 16016 Fraser Hwy
Surrey, BC V4N 0G3
INSPECTION DATE
May 1, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Thu Wu
NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
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 = 18
Critical Hazards: Total Number: 1
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Three pails of pho broth made the previous night in 15L to 20L containers ranged from 8C to 10C.
Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Items were discarded at the time of inspection. Broth containers must either be filled less or operator to obtain cooling wands to rapidly cool foods.
Violation Score: 15

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation: Deep fried spring rolls were placed on cardboard.
Corrective Action(s): Cardboard is not a suitable food contact material. Cardboard boxes may be contaminated. If cardboard is used to line plastic containers, a food grade material such as paper hand towels must be placed between the cardboard and the spring rolls.
Violation Score: 3

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

-3-door glass cooler was at 4C.
-2-door glass cooler was on defrost mode at the time of inspection. Ensure cooler unit is able to maintain 4C or less at all times.
-Both prep coolers were less than 4C (top and bottom).
-Chest freezer was at -18C.
-Upright freezer was at -15C.
-High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for sanitizing). Door will need to be repaired.
-Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Bleach sanitizer spray bottles labelled at tested at 200ppm.
-Slicer was found to be clean and well maintained.
-Raw meats stored below and separately from ready-to-eat foods.
-Foods stored off the floor.
-General sanitation good at the time of inspection.
-No signs of pests noted at the time of inspection.
-Washroom clean and well maintained.
-Operator FoodSafe Level 1 valid until Jan 19, 2021.
-Please contact the inspector if you have any questions or concerns.