INSPECTION REPORT Health Protection MBEK-BLNTA3

PREMISES NAME Islands Cafe		Tel: (604) 356-8976 Fax:
PREMISES ADDRESS 40 - 16041 24th Ave Surrey, BC V3S 9H7		INSPECTION DATE February 10, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Robb & Jalene Harding		NEXT INSPECTION DATE 6 Months
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 = 16

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Brown coloured build up observed on some interior surfaces of ice machine. Corrective Action(s): Discard ice. Ensure all interior surfaces of ice machine are properly cleaned, sanitized, and allowed to air dry to prevent potential contamination of ice. Ensure ice machine is being cleaned on a routine basis to limit potential build up of residue (e.g. biofilm). Date to be corrected by: Today. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A large container was obstructing the back area designated hand washing station at the time of inspection. It was stated that container was drying. Corrective Action(s): Container removed. Ensure hand washing stations remain unobstructed and adequately supplied at all times in order to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bleach water in spray bottle was tested at greater than 200 ppm chlorine. Corrective Action(s): Bleach water sanitizer was remade and tested at 100 to 200 ppm chlorine. Label was redone with revised instructions for preparing sanitizer in bottles (smaller volume than containers with wiping cloths). Ensure sanitizer is maintained at concentrations required for effective and safe sanitizing of food contact surfaces (e.g. 100 to 200 ppm chlorine). Test strips on site--good. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Light bulb located within upright glass cooler does not appear to be functional. 2. Limited utensil and equipment drying space available. Corrective Action(s): 1. Ensure adequate lighting is provided within glass cooler. Adequate lighting is to be provided for visualization of food storage and to facilitate effective cleaning. Ensure bulb is properly shielded. Date to be corrected by: February 17, 2020. 2. Provide additional utensil/equipment drying space. Ensure suitable drying equipment (e.g. racking) is installed or provided in an area where drying utensils/equipment are protected from potential contamination. Date to be corrected by: March 2, 2020. Violation Score: 3

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

Comments

Routine inspection conducted: Upright 2-door glass cooler at 3 degrees C. Under counter 1-door cooler at 1 degree C. Under counter 2-door cooler at 2 degrees C. Preparation cooler at 1 degree C (below) and 5 degrees C (above).* Glass display cooler at 4 degrees C. Chest freezer at -20 degrees C. Upright white freezer at -22 degrees C. Upright silver freezer at -21 degrees C. Hot holding internal food temperatures (rice) at 60 degrees C or more. Thermometers available for cold holding units. In use utensils and scoops stored in ice water. Food in back dry storage area is covered and stored off the floor. Designated hand washing stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. Bleach water sanitizer available in labeled containers at approximately 200 ppm chlorine. Low temperature dishwasher measured 49 degrees C and 50 to 100 ppm chlorine at the utensil surface. Temperature and sanitation logs available. Washroom hand sinks adequately supplied. FOODSAFE level 1 equivalent certified staff on site (certificate within expiry). Copies of certificates available on site. Note: Unable to verify if operator holds valid certification for FOODSAFE Level 1 (or equivalent) at time of inspection. To be verified at subsequent inspection(s). *Preparation cooler appeared to be in defrost cycle prior to lower compartment ambient temperature dropping to 1 degree C. Monitor and ensure food inserts reach 4 degrees C or less. Reminder: If juice bottle(s) are placed on display, ensure bottle(s) are completely submerged in ice.