INSPECTION REPORT Health Protection JMAA-AZEVMQ

PREMISES NAME Gateway Java		Tel: (604) 588-5089 Fax:
PREMISES ADDRESS 108 - 13401 108th Ave Surrey, BC V3T 5T3		INSPECTION DATE June 4, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ta Weu Huang (David)		NEXT INSPECTION DATE June 08, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooling well contains imitiation crab, cooked eggs, bacon, and shredded pork at approximately 11C. Food items were in this condition since the lunch rush approximately 4 hours ago. Corrective Action(s): Aforementioned items were discarded at time of inspection. Ensure that all potentially hazardous foods maintain at or below 4C to prevent growth of foodborne pathogens. You can maximize the cooling potential of the cooling wells by adding ice or covering the wells with a lid when not in use. Do not store potentially hazardous foods in cooling well until you can verify with a probe thermometer that they can be adequately maintained at or below 4C through a follow-up inspection. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Sanitizing pail at front service area contains approximately 10 ppm chlorine residual (Min: 100-200 ppm chlorine residual) Corrective Action(s): Sanitizing pail was re-prepared and tested at 200 ppm chlorine residual. Ensure that the sanitizing pail contains an adequate amount of chlorine residual for proper sanitizing of food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Domestic fridge contained raw beef and bacon above and adjacent to ready-to-eat foods and vegetables. Corrective Action(s): Raw beef and bacon was relocated to the bottom shelf of the domestic fridge. Ensure that raw meats are always placed underneath ready-to-eat items to reduce the chance of cross-contamination. Violation Score: 3

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

Comments

Routine inspection conducted. Facility is generally in good sanitary condition. The following observations were made: 1. Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders) - All undercounter prep coolers at 4C - Cooling unit underneath sandwich prep cooler at 4C (cooling wells at ~7-11C - see violation code above) - Chest freezer and freezer unit above domestic fridge at -18C; freezer inserts / pull-out freezer compartments at front of premise at -18C - Hot-holding unit for miso soup and rice at 62 and 63C, respectively 2. Hygiene and Sanitizing - Handwash station at front and back of premise stocked with hot/cold running water, liquid soap, and single-use paper towels - Sanitizing pail at back of kitchen (not front) contains 200 ppm chlorine residual - Dishwasher sanitizes with final rinse cycle of 72.8C (min: 71C) - Employees observed properly using gloves, no evidence of re-use - Porta-filter is flushed routinely with approved cleaning powder to clean the coffee machine. Note: Please ensure that the steam wand is sanitized at least once every 4 hours - Washed utensils and implements, including spoons, knives, cutting boards, generally stored and maintained in sanitary condition 3. Storage - All items stored at least 6" off floor - Frozen and cooked / ready-to-eat items such as chocolate pastries are individually packaged in seran wrap inside front freezing unit 4. Administrative - Permit posted - Operator has FoodSafe 1, due to expire on July 29, 2018. Please renew online or through a classroom course by going to www.foodsafe.ca. 5. Pest Activity - No visible signs of recent pest activity noted at time of inspection Recommendations: - Please begin maintaining temperature logs. See www.foodsafe.ca for a template - The front prep cooler is saturated with items. Move items from the front prep cooler to the coolers at the back to increase airflow and cooling potential Follow-up inspection to evaluate operator's new proposal for the cooling well (adding ice + covering with lid when not in use). Do not place potentially hazardous foods in the cooling wells until you can demonstrate that it can maintain 4C or lower through a follow-up inspection.