INSPECTION REPORT Health Protection AHEN-B8HPXK

PREMISES NAME Prairie Cafe		Tel: (604) 588-6185 Fax:
PREMISES ADDRESS 15280 Fraser Hwy Surrey, BC V3R 3P4		INSPECTION DATE January 17, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jae Pyo Do		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A few cups were placed inside the handsink in the kitchen. Corrective Action(s): Make sure handsinks are designated for handwashing purposes only and are accessible at all times. Do not store cups or food equipment inside the handsink to protect them from contamination. Operator moved the cups to the three-compartment sink for dishwashing upon verbal direction by the district Environmental Health Officer of Fraser Health. Violation Score: 5

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): Glass door cooler lacked a thermometer inside of it. Corrective Action(s): Operator placed a manual probe thermometer inside of it during the inspection. A second probe thermometer was also available onsite to monitor cooking temperatures (required: 74 degrees C or higher) and hot-holding temperatures (required: 60 degrees C or hotter). Violation Score: 1

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels in the kitchen and washrooms. Both coolers and freezers in the kitchen were replaced with new ones according to the Operator. Prep. cooler and one door cooler were at or below 4 degrees C (1.7 degrees C and 3.3 degrees C respectively). Both one door freezers were at or below -18 degrees C. Glass door cooler near the front servery area was at or below 4 degrees C (at 4.0 degrees C). Rice had just finished cooking during the inspection and was at or above 74 degrees C. 3-compartment sink was operational and Operator was familiar with the wash, rinse, sanitize, and air dry method of manual ware-washing. No signs of recent pest activity were present on-site. Ventilation hood was in a clean condition. 100 ppm chlorine sanitizer was available inside a bucket with wiping cloths. One of the owners had completed a FOODSAFE Level 1 Refresher course that is valid until July 23, 2023. Permit to Operate was visible in a conspicuous location.