INSPECTION REPORT Health Protection JELR-BBZUEU

PREMISES NAME Pelican Rouge Cafe		Tel: Fax:
PREMISES ADDRESS 15142 N Bluff Rd White Rock, BC V4B 3E5		INSPECTION DATE May 9, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require cleaning: - Microwave has spills inside and on the door. - Inside of ice machine has slight mildew buildup. - Back dry storage area has spills of scone mix on the floor. - Caulking around the handwash station and against the walls is peeling. Black residue noted on the caulking material. Correct as soon as possible. Corrective Action(s): - Clean up food debris. Keep the floors clean to prevent pests. - Clean and sanitize inside of ice machine. - Re-caulk around the hand sinks. Violation Score: 9

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

Comments

Routine Inspection: Front: - Handwash station equipped with liquid soap, paper towels, and hot/cold running water. Handwash station requires re-caulking, see above. - Dipper well used for stir spoons has running cold water. - Prep cooler is keeping food at 8.5C, prep cooler inserts measured 9.4C. Prep cooler is currently used to store non-potentially hazardous food (eg, pickles, mustard, etc). Small amounts of cheese and sliced tomatoes can be brought out and placed in the prep cooler if used within 2 hours, or discard after 2 hours. - Under the counter cooler is at 2.1C. - Ice machine, see above. - Display wraps cooler is at 3.6C. - Upright sliding door cooler is at 3.4C. - Hot holding of soup is at 67.9C. - Microwave, see above. Back: - Chest freezers is at -23C. - Upright freezer is at -20C. - Bleach sanitizing bucket used for wiping cloths measured >200ppm of chlorine. Reminder to clean and sanitize wiping cloths every 4 hours or whenever they are dirty. - Reminder to keep chemicals away from the dry storage shelf (eg, Windex). - Scone mix container should be closed to prevent contamination. Scone mix spills, see above. - High temperature dishwasher measured 78.9C at the plate level - good. - Pest control monitoring is in place. Operator advised that premises is regularly checked. **Keep a copy Food Safety Plan, Sanitation Plan, and FoodSafe Certificate on-site.