INSPECTION REPORT Health Protection JCHW-AZ7SH5

PREMISES NAME Pink Lotus Cafe		Tel: (604) 543-0515 Fax:
PREMISES ADDRESS 104 - 16016 Fraser Hwy Surrey, BC V4N 0G3		INSPECTION DATE May 28, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Thu Wu		NEXT INSPECTION DATE June 04, 2018
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) 11 pieces of cooked chicken in the prep cooler ranged from 8C to 14C. 2) Sprouts were stored at 7C - ice had melted. Corrective Action(s): 1) Cold potentially hazardous foods must be stored at 4C or less to prevent the growth of pathogens and or the formation of toxins. Items were discarded at the time of inspection. Do not overfill the insert in the prep cooler. 2) Sprouts must be stored at 4C or less at all times. If sprouts are stored in ice/water mixture, ice must be sufficient to maintain water temperature at 4C or less. Water must be emptied periodically and additional ice must be added. Water was partially emptied and ice was added at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw meat was found stored above ready-to eat foods. 2) Fly tape with dead flies was located above cooking pots. Corrective Action(s): 1) Raw meats must be stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Items were relocated at the time of inspection. 2) Fly tape cannot be located above food storage or food preparation areas. Fly tape was removed at the time of inspection. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Cardboard was lining shelving units in the upright back cooler (sliding door). Corrective Action(s): Do not use cardboard to line shelving units Cardboard restricts proper air flow and also cardboard cannot be cleaned and sanitized. Cardboard was removed at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Both upright glass door coolers were between 5C to 6C. Corrective Action(s): Service or adjust cooler and ensure it can maintain 4C or less at all times. Correction date: 1 week Violation Score: 9

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

Comments

-Both prep coolers were at 4C (top and bottom). -Upright freezer was at -14C. -Chest freezer was at -18C. -Hot holding of rice was greater than 60C. -No broth cooling at the time of inspection. Operator has obtained 16 quart containers. In order to allow for rapid cooling of broth, only fill containers half full. Broth must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours of less. -Chicken and spring rolls made the previous day were at 4C. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Did not see any gloves being saved for reuse at the time of inspection. -Bleach sanitizers properly labelled and tested at 200ppm. -Deli slicer was found to be clean and sanitary. -Ice machine cleaned and sanitized every 2 day. Operator was able to demonstrate proper cleaning procedures for ice machine. -Foods stored off the floor and scoops stored in a sanitary manner. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -FoodSafe Level 1 valid -Please contact the inspector if you have any questions or concerns.