INSPECTION REPORT Health Protection JCHW-B4YQMQ

PREMISES NAME Pink Lotus Cafe		Tel: (604) 543-0515 Fax:
PREMISES ADDRESS 104 - 16016 Fraser Hwy Surrey, BC V4N 0G3		INSPECTION DATE September 26, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Thu Wu		NEXT INSPECTION DATE October 11, 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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 57

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Three pails of pho broth (approximately 40-50L each) prepared the previous day varied from 8C to 12C. This is a repeat violation. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Items were discarded at the time of inspection. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer pail had no detectable chlorine sanitizer. Corrective Action(s): Chlorine sanitizer must be maintained between 100ppm to 200ppm to properly sanitizer food contact surfaces. Bleach was added and tested at 200ppm at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was observed cleaning meat slicer immediately after smoking. Staff member did not wash hands. Corrective Action(s): All staff must maintain good hand hygiene. Hands must be washed after smoking and conducting any activities in which hands may become contamination. Review hand hygiene practices with all staff. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: A container of raw meat was stored on the floor by the back entrance at the time of inspection. A bag of onions was stored on the floor by the back sink. Corrective Action(s): Foods must be stored off the floor and protected from potential contamination. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher door does not close properly to allow dishwasher to run properly. A scrubbing pad must be wedged between the door and the door frame to allow dishwasher to operate. Corrective Action(s): Dishwasher must be serviced to allow it to operate without wedging a scrubbing pad between the door and the door frame. Correction date: October 10, 2018 Violation Score: 9

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

Comments

-3-door cooler was at 4C. -2-door cooler was at 4C. -Both prep coolers were at 4C (top and bottom). -Sprouts stored at room temperature in a mixture of ice and water was at 4C. -Chest freezer was at -16C. -Upright freezer was at -18C. -Hot holding of rice was greater than 60C. -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. -Chemicals properly labelled. -Ice machine not in use at the time of inspection. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Operator has valid FoodSafe Level 1. Three main staff have valid FoodSafe Level 1 -Please contact the inspector if you have any questions or concerns.