INSPECTION REPORT Health Protection DSEA-AAHTW2

PREMISES NAME Angelicus Cafe		Tel: (604) 559-5195 Fax:
PREMISES ADDRESS 105 - 4980 Kingsway Burnaby, BC V5H 4K7		INSPECTION DATE June 1, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lorna Parto		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	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 = 24

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: REPEAT OBSERVATION: prep cooler contents measured > 4C at the time of inspection. Chicken salad 8.9C mayonnaise: 9.4C diced chicken: 9.3C tuna salad: 9.5C shredded cheese: 10.3C Corrective Action(s): Discarded the above noted items. Repair the cooler and ensure that it is capable of maintaining products <4C at all times. All potentially hazardous foods must be stored < 4C at all times. Begin recording temperatures twice daily for all cooler and freezer units. closure order issued. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler not capable of maintaining contents < 4C. Corrective Action(s): Repair the cooler and maintain contents < 4C at all times. Violation Score: 9

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

Comments

=Handwash station stocked with liquid soap, paper towels, and hot/cold running water =under counter cooler (1C) display cooler (4C), BOH sliding door cooler (4C) measured < 4 degrees C =Upright freezer measured -18 degrees C =High temperature dishwasher had a final rinse temperature of 82.2 C at the dish surface (minimum 71 C required for proper sanitizing) =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method. Sanitizer present in the 3rd compartment at 100 ppm chlorine =Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine =General sanitation was satisfactory at the time of inspection =General food storage practices good at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner =Staff hygiene was satisfactory at the time of inspection =Staff FOODSAFE certification verified

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-AAHTW2
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. No Time Spent: 0.25 hour Specific comments: E.D. Smith lemon pie filling measured 10% transfat. Product was discarded (no longer used for menu items) All foods with hydrogenated fats must be < 5% transfat of total fat content.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment