INSPECTION REPORT Health Protection DSOG-BJSVJW

PREMISES NAME Whalley Round-up Cafe		Tel: (604) 581-0337 Fax: (604) 580-0230
PREMISES ADDRESS 10449 King George Blvd Surrey, BC V3T 2W7		INSPECTION DATE December 12, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Goldie Springenatic		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: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Missing daily temperature log. Corrective Action(s): Immediately begin daily temperature log for all coolers, freezers, and hot holding units. This will be checked during the next routine inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease and food debris in the following areas: - inside the prep cooler - on potato slicer Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule, especially in hard to reach areas. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing working thermometers inside multiple coolers and freezers. Corrective Action(s): Provide working thermometers that are NSF certified inside all refrigeration units to monitor the temperature. Violation Score: 1

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

Comments

- General sanitation satisfactory. - Handwashing station supplied with cold/hot running water, soap, and paper towels. - Surface sanitizer available in designated bucket with presoaked wiping cloths at 100ppm chlorine bleach concentration. - High temperature dishwasher achieved 76C at the plate's level during the final rinse cycle. - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm off the floor. - No signs of pest activity at the time of the inspection. A professional pest control company inspects on a biweekly basis. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - Hot holding: > 60C.