INSPECTION REPORT Health Protection DWAG-CN9UQD

PREMISES NAME No 24 Cafe & Bistro		Tel: (778) 545-0068 Fax:
PREMISES ADDRESS 950 - 15355 24th Ave Surrey, BC V4A 2H9		INSPECTION DATE January 20, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hongcheol Kim		NEXT INSPECTION DATE January 24, 2023
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 38

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 4 raw shelled eggs were stored under ambient air temperature measured with an internal temperature of 23C. Corrective Action(s): Raw shelled eggs must be stored at 4C or less. Do not store them at ambient room temperature. During rush time, only take out the amount of eggs required. Aforementioned eggs were discarded. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machines in the kitchen and bar area noted with mildew on the interior wall. Corrective Action(s): Clean and sanitize the both ice machine. Discard the current batch of ice and the first batch after sanitizing. Follow your sanitation plan for regular cleaning schedule. Correct by: Immediately. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Low temperature dishwasher measured with a chlorine concentration of 0 ppm. Operator was able to service the machine. 2. Glass washer measured with an iodine concentration of 0 ppm. Operator was able to service the machine. 3. One sanitizing spray bottle was measured with a chlorine concentration of over 200 ppm, and another bottle measured with 0 ppm. Corrective Action(s): 1. Wash and sanitize all plates and utensils on site through the dishwasher. Ensure staff is trained to verify chlorine concentration with test strips and act accordingly if the concentration is not within the range. 2. Wash and sanitize all glasses on site through the glasswasher. Ensure staffs are training to verify iodine concentration with test strips and act accordingly if the concentration is not within the range. 3. Adjust the chlorine sanitizing spray bottles solution concentration to in between 100 - 200 ppm. Clean and sanitize all food contact surfaces with correct concentrated food sanitizer. Educate all staff on preparing food surface sanitizer properly. Violation Score: 25

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): 1. Low temperature dishwasher measured with a chlorine concentration of 0 ppm. 2. Glasswasher measured with an iodine concentration of 0 ppm. Corrective Action(s): 1. Operator switched out the chlorine stock bottle. After priming the line, 100 ppm chlorine solution was measured on the plate level. 2. The intake line for the iodine was re-adjusted to ensure solution is pumped into the machine. 12.5 ppm iodine was measured after the adjustment. Violation Score: 3

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

Comments

Routine inspection: Kitchen Area: -Coolers (drawer, sandwich, walk-in, beverages) at 4C or less. -Walk-in and half stand-up freezers functional. -Hand washing stations provided with hot/cold running water, liquid soap and single-use paper towels. -2 compartment sink available for manual dishwashing. Sink plugs available. -General sanitation satisfactory. Bar Area: -Hand sinks provided with hot/cold running water, liquid soap and single use paper towels. -Beer cooler at 4C.