INSPECTION REPORT Health Protection JCHW-B38PAM

PREMISES NAME CEFA - Fleetwood		Tel: (604) 593-2650 Fax:
PREMISES ADDRESS 1 - 16050 Fraser Hwy Surrey, BC V4N 0G3		INSPECTION DATE August 1, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Joanna Cogswell		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

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was greater than 400ppm. Solution bleached out the test strip. Corrective Action(s): Ensure bleach is maintained at 100ppm to 200ppm to properly sanitize food contact surfaces. Excessive concentrations may be toxic for human health. Bleach sanitizing solution was prepared at 200ppm. To prepare 100 to 200ppm bleach, add 1 teaspoon of bleach per 1 liter of water. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Sour cream was past the best before date of July 26, 2018 and was found to have mould growth. Corrective Action(s): Ensure foods are routinely checked for their best before dates and items which are mouldy are discarded. Sour cream was discarded at the time of inspection. Violation Score: 3

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

Comments

-Refrigerator/freezer units were at 4C/-18C. -Temperatures are checked and recorded daily. -Ground beef cooking on the stove were greater than 71C. -High temperature dishwasher had final rinse of 73C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Foods properly stored off the floor and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -FoodSafe Level 1 valid until April 5, 2019 for chef. -Please contact the inspector if you have any questions or concerns.