INSPECTION REPORT Health Protection LKIM-BMBPK9

PREMISES NAME A1 Coffee & Donuts		Tel: (604) 581-4151 Fax:
PREMISES ADDRESS 14795 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE March 2, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Saleem Yousif		NEXT INSPECTION DATE March 03, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Under counter insert cooler at temperatures of 20 degrees Celsius. Potentially hazardous food items at temperatures from 11-17 degrees Celsius. Food items have been in cooler for longer than 2 hours due to time of day of inspection. CORRECTED DURING INSPECTION - Items Discarded. The following food items discarded: Tabbouleh Salad, raw eggs, lettuce, tomatoes, cut onions, Tzatziki and Humus . Corrective Action(s): DO NOT use under counter insert cooler until such time as temperatures of less than or equal to 4 degrees Celsius are maintained. Cooler has thermometers to verify temperature. Technician to service cooler in afternoon. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Bags of chick peas and rice found open not in pest proof containers. Bag of opened rice on floor. . Corrective Action(s): All opened bags of dry goods are to be stored in pest proof containers. No food items are to be stored on the floor in bags. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning and organizing required: - Ensure all items are stored up off floor - Ensure all bagged dry goods are transferred to pest proof containers - Organize all shelves - Remove all items not necessary for business - Remove all garbage and bagged pop cans/bottles . Corrective Action(s): . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Under counter insert cooler is not achieving temperatures of less than or equal to 4 degrees Celsius. DO NOT USE COOLER until such time as it has been serviced and temperatures of less than or equal to 4 degrees Celsius are maintained. All potentially hazardous food items have been removed from cooler unit. DO NOT put potentially hazardous food items into cooler unit prior to temperatures of less than or equal to 4 degrees Celsius being maintained. . Corrective Action(s): Technician is to service cooler such that temperatures of less than or equal to 4 degrees Celsius is achieved and maintained. Health Inspector to return tomorrow to inspect facility. Ensure cooler has been repaired. . Violation Score: 15

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 - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - 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 (donair meat hot held at temperatures of 75-80 degrees Celsius) - Secondary cook step for Donair meat - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Back door closed during inspection - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - Single use gloves disposed of after use - excellent! - FoodSafe Certified staff present during inspection