INSPECTION REPORT Health Protection MBEK-CRJURQ

PREMISES NAME Training Day Cafe (Fleetwood)		Tel: (604) 597-1298 Fax:
PREMISES ADDRESS 106 - 8645 160th St Surrey, BC V4N 1G4		INSPECTION DATE May 5, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Amrinder Sahota		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer in one spray bottle and in sanitizing compartment measured 100 ppm. Required: 200 ppm quats. Note: Second bottle of sanitizer ok -- concentration at 200 ppm quats. Corrective Action(s): Sanitizer concentration adjusted and re-tested at 200 ppm. Ensure food contact surface sanitizer is always available and maintained at concentrations required for safe and effective sanitizing of food contact surfaces (e.g. 200 ppm quats). Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sink and surface sanitizer is being dispensed from dispensing unit (above utility sink) at less than the required minimum concentration. Required concentration: 272 to 700 ppm DDBSA / 704 to 1875 ppm lactic acid. Corrective Action(s): Owner/operator is opting to cease use of the above-noted sanitizer. Dispenser marked out of order. Quats sanitizer available on site; to be used instead. If dispenser is used in the future, ensure sanitizer is dispensing at the correct concentration (e.g. 200 ppm for quats). Contact the EHO prior to making changes. Violation Score: 3

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

Comments

Routine health inspection. Coolers at 4 degrees C or less. Freezers at -18 degrees C or less. Hot holding internal food temperatures at 60 degrees C or more. Food is covered, stored off the floor, and properly organized (raw animal products not stored above ready-to-eat foods). Reviewed cooking procedures. Internal food temperature of recently cooked chicken was measured at time of inspection (greater than 74 degrees C). Hand washing stations are accessible and supplied with hot and cold running water, liquid soap, and paper towels. Three compartment sink is available for manual warewashing. Hot and cold running water available. Three sink plugs available. Equipment and utensils stored in sanitary condition. In use equipment/utensils are washed and sanitized at least every two hours. Probe thermometer available for internal food temperature checks. General sanitation good. No signs of pest activity observed at time of inspection. Permit posted at front.