INSPECTION REPORT Health Protection JCHW-AQBQA8

PREMISES NAME Pink Lotus Cafe		Tel: (604) 543-0515 Fax:
PREMISES ADDRESS 104 - 16016 Fraser Hwy Surrey, BC V4N 0G3		INSPECTION DATE August 17, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Meng Ong		NEXT INSPECTION DATE September 01, 2017
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 = 40

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked beef was probed between 10C and 12C. Beef was made the previous day. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C within 2 hours and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Beef can be cooled rapidly by cutting beef into smaller portions, placing beef into the freezer, placing beef under cold running water, etc. Beef was discarded at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer was prepared at the time of inspection. Operator began to prepare bleach at the on-set of the inspection. Corrective Action(s): When facility is in operator, 100ppm to 200ppm bleach must be prepared and available for use to allow for proper sanitizing of food contact surfaces. Operator prepared 100ppm bleach at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw meat was stored above ready-to-eat foods. Staff quickly moved raw meats at the time of inspection - meat container was in contact with cooked spring rolls. 2) Fly tape with flies was hung above food storage and food preparation areas. 3) Jack fruit was stored in an opened can - container was rusty. 4) Vegetables were wrapped in newspaper. 5) Cooked beef was stored in a used produce bag. Corrective Action(s): 1) Ensure raw meats are stored below and separately from ready-to-eat foods to prevent potential contamination of foods. 2) Fly tape cannot be used above food storage or food preparation areas. Dead flies may fall off tape and potentially contaminate foods, food containers, or food contact surfaces. Correction date: Today 3) Once canned foods are opened, the contents must be transferred into a food grade container with proper covers. Contents were discarded at the time of inspection. 4) Newspaper is not a food grade material. One food grade materials can be used to contact foods (eg paper towels). Vegetables were properly washed at the time of inspection. 5) Produce bags are not intended for multiple use - bags are single use and must be discarded after each use. Produce bag was discarded at the time of inspection. Violation Score: 15 304 - Premises not free of pests [s. 26(a)] Observation: Facility has a large number of flies in the kitchen. Operator currently has fly tape in the kitchen and fly tape is located above food storage and food preparation areas. Corrective Action(s): Have facility serviced by a professional pest control operator to eliminate flies from the facility - flies may contaminate foods and food contact surfaces. To prevent fly issues facility is to be maintained in a clean and sanitary condition and doors are to be kept closed (top of screen door has space for fly entry). Fly tape cannot be used above food storage and food preparation areas and must be removed from these locations. Correction date: 1 week Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and equipment was found under the cook line, inside cooler units, and behind equipment. Corrective Action(s): Facility must be properly cleaned and maintained in a clean and sanitary condition at all times. A clean facility will also assist in preventing pest issues. Correction date: Today Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler door seals are being and food debris and mould was found inside the seals. Corrective Action(s): Repair or replace door seals and ensure they are maintained and a good condition at all times. Correction date: 2 weeks Violation Score: 3

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

Comments

-Upright cooler (3 door) was at 4C. -Upright cooler (2 door) was at 4C. -Both prep cooler were at 4C (top and bottom). Do not overfill the inserts for the prep cooler, otherwise it will not be able to maintain temperatures at 4C on a consistent basis. -Chest freezer was at -18C. -Upright freezer was at -11C. -Hot holding of rice was greater than 60C. *Soup broth was probed at 15C and 20C in the 3 door cooler. Operator states the broth was made this morning. 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. Operator will either need to obtain an ice wand or an alternate method to properly cool hot potentially hazardous foods in a rapid manner. -High temperature dishwasher had a final rinse temperature of 75C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Deli slicer was being cleaned and sanitized at the time of inspection. -Washroom clean and well maintained. *Operator has pesticide ant spray for exterior of location. Pesticides are not to be used inside the facility - label states solution is only for exterior use. Spray must be stored in a location which prevents accident contamination of the interior of the facility. -Please contact the inspector if you have any questions or concerns.