INSPECTION REPORT Health Protection LKIM-BDWNHD

PREMISES NAME A1 Coffee & Donuts		Tel: (604) 581-4151 Fax:
PREMISES ADDRESS 14795 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE July 9, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Saleem Yousif		NEXT INSPECTION DATE July 11, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 41

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous food items stored in two door stand up cooler at temperatures greater than 4 degrees Celsius. Yogurt 10 degrees Celsius; Tzatziki 12 degrees Celsius, eggs 10 degrees Celsius, humus 9 degrees Celsius - CORRECTED DURING INSPECTION. Items discarded. . Corrective Action(s): Do not use this stand up two door cooler to store potentially hazardous food items until such time that temperatures of less than or equal to 4 degrees Celsius are maintained. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Donair had been turned off prior to arrival of inspector. CORRECTED DURING INSPECTION. This violation has been discussed before. . Corrective Action(s): DO NOT FOR ANY REASON turn off burner while meat is on spit. This has been discussed during previous inspection reports. . Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Staff observed to walk in from street and handle food in food preparation area. . Corrective Action(s): Staff hand washing is not acceptable. EACH TIME staff re-enter the food preparation area from: smoking, outside, changing TV channels, etc. hands need to be washed. EACH TIME staff handle money and resume food preparation staff are to wash hands. . Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: Ladies washroom key stored on top of bowls and plates. . Corrective Action(s): Do not store washroom key in amongst food preparation items. This is unsanitary. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required. Clean the following areas: - Exhaust canopy vents - Shelves - Inside insert cooler - Handle for walk in freezer . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Two door stand up cooler at temperatures of greater than 4 degrees Celsius. Ambient air temperatures of 10.1 degrees Celsius observed. . Corrective Action(s): Repair cooler immediately. Do not use cooler for storage of potentially hazardous food items. Use alternative cooler for potentially hazardous food items until such time as temperatures of less than or equal to 4 degrees Celsius are maintained. . Violation Score: 15 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: The following items were observed stored in food preparation area: - Toilet bowl cleaner - Raid X2 containers - "TREMCO" construction sealant - Air freshener in with paprika . Corrective Action(s): These items are chemicals and are to be stored in designated chemical storage. Do not store chemicals in food preparation areas. . Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Back food preparation area had the following items stored amongst food: - Multiple decks of playing cards - box of dominos . Corrective Action(s): Keep non-food preparation items out of food preparation areas. There is no need for these items to be stored amongst food. . Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Not one staff present today has completed FoodSafe Level one Certification. . Corrective Action(s): At least one person must be on site at all times that is FoodSafe Level one certified. . Violation Score: 1

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm Chlorine - Raw meat stored away from Ready to Eat food items - Secondary cook step observed for Donair meat; hot held in hot holding units at temperatures greater than 60 degrees Celsius NOTE: Obtain additional sink plugs for dishwashing purposes BETTER ORGANIZATION OF BACK AREA REQUIRED