INSPECTION REPORT Health Protection AHEN-CHLSQK

PREMISES NAME A1 Coffee & Donuts		Tel: (604) 581-4151 Fax:
PREMISES ADDRESS 14795 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE August 24, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Saleem Yousif		NEXT INSPECTION DATE August 26, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food was stored above 4 degrees C in the upright glass door cooler and prep. cooler. -Veggie toppings (e.g. tomatoes, chopped cucumbers, olives, banana peppers etc.) were placed into the prep. cooler approximately 30 minutes prior to the inspection according to staff. -Lamb in the small container of the upright cooler was still within the critical limit for the cooling process. -Chicken sauce in the white bucket was above 4 degrees C for more than 2 hours. Corrective Action(s): 1. Time-stamps were created for the veggie toppings in the prep. cooler during the inspection as an interim solution until the cooler can be re-serviced or adjusted to 4 degrees C or less. Ensure the veggie toppings above 4 degrees C are discarded every 4 hours and time-tracking documentation is maintained. 2. Perishable dairy products and the lamb were re-located to another cooler at or below 4 degrees C. Chicken sauce was discarded during the inspection. Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 100 ppm chlorine sanitizer was not available in the front service area to sanitize the preparation surfaces and seating area. Corrective Action(s): Staff setup 100 ppm chlorine sanitizer in a spray bottle and sanitizer pail to sanitize prep. surfaces and dining tables during the inspection. Ensure to maintain100 ppm chlorine sanitizer in the front service area throughout operating hours to sanitize prep. surfaces and seating tables. Violation Score: 5

Non-Critical Hazards: Total Number: 4

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep. cooler was at 11 degrees C (containing veggie toppings and sauces) at the time of inspection. Upright glass door cooler (containing cooked lamb undergoing the cooling process, cheese, creamers, chicken sauce, and milk) was at 14 degrees C. Corrective Action(s): Operator called a technician to assess and re-service the above-noted refrigeration units later tonight. Ensure the above-noted coolers are kept empty of cold potentially hazardous food until they can be maintained at or below 4 degrees C; Effective immediately. Adjust, repair, or re-service the above-noted coolers to maintain them at or below 4 degrees C; Correct today. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. One ceiling tile is missing above the back area near the 3-compartment sink. 2. Screen door is broken in several areas and requires replacement if it is to be used. 3. Handle over the metal surface of the handsink in the staff washroom was missing. Note: Handsink was operational with hot and cold running water at the time of inspection. Corrective Action(s): 1. Re-install the ceiling tile where it is currently missing; Correct within 2 days. 2. Replace the screen of the back screen door if it is to be used; Correct within 1 week. In the interim, keep the backdoor closed between use to protect the premises from the entrance of potential pests (corrected during the inspection). 3. Install a handle at the handsink in the staff washroom; Correct within 1 month. Violation Score: 5 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: 1. A probe thermometer was not available on-site. 2. Prep. cooler and upright glass door cooler had two inaccurate thermometers in them in addition to being equipped with two other accurate thermometers. 3. Under-the-counter cooler below the cook line and walk-in-freezer are missing thermometers. Corrective Action(s): Ensure each refrigeration unit is equipped with an accurate thermometer and obtain a probe thermometer to monitor internal food temperatures during the cold-holding, cooking, hot-holding, cooling ,and reheating processes. Correct today. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In absence of Operator/Manager, both staff members on duty did not hold valid FOODSAFE Level 1 or equivalent course training. Corrective Action(s): The Operator/Primary Manager and at least one staff member in their absence are required to hold valid FOODSAFE Level 1 or equivalent course training. Ensure enough staff successfully complete a FOODSAFE Level 1 or equivalent course to fulfill this requirement; Correct within 1 month and provide an update to the Environmental Health Officer. Violation Score: 1

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Staff were observed washing their hands properly and frequently between different activities at the time of inspection. 3-compartment sink was supplied with hot and cold running water. Two functional drain plugs were available, which were cleaned during the inspection. Ware-washing was not occurring at the time of inspection. Manual wash, rinse, sanitize, and air dry method was reviewed. 100 ppm chlorine sanitizer was available inside a sanitizer pail in the back kitchen area. Other refrigeration units were at or below 4 degrees C. Freezer unit temperatures were satisfactory. Hot-held food was at or above 60 degrees C. Broiler was on for the donair cones and similar products. Shaved chicken meat from the cone was observed undergoing the secondary cook step during the inspection prior to hot-holding and serving. Hot-held meat and rice was at or above 60 degrees C. There are no leftover donair cones according to staff. Pest control program via Abell was in place on a monthly basis. Signature on this report is not required due to the COVID-19 pandemic. If you have any questions, contact the Environmental Health Officer.