INSPECTION REPORT Health Protection RSHA-BCFRUQ

PREMISES NAME Butler Beachside Cafe		Tel: (604) 943-2300 Fax:
PREMISES ADDRESS 570 Boundary Bay Rd Delta, BC V4L 1N2		INSPECTION DATE May 23, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Darryl Ray		NEXT INSPECTION DATE May 30, 2019
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Liquid soap in dispensers not provided at kitchen handsink. Corrective Action(s): Liquid soap/single use towels in dispensers are required to be available at all handsinks. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front service mini display cooler: 8.8 C. Ice build up noted. Corrective Action(s): Defrost. Adjust. Maintain at or below 4 C. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Premises unorganized and filthy. Corrective Action(s): Clean and organize entire facility, including front service room and staff storage areas. Pull all items away from walls and clean. Remove ALL unused items to free up space. Store all items in designated storage areas. (ie: food/cleaning supplies) Violation Score: 3

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

Comments

Notes: - Temperature Control: Monitoring of all temperatures are required. Probe style temperature gauges are required to be on site in order to monitoring cooking temperatures. Manufacturers cooking directions are required to be followed. Temperature gauges are to be kept securely fastened inside all refrigeration units. - Mechanical Dishwasher: High Temp = not tested this date. - Ensure all food contact surfaces are to be cleaned and disinfected after use or on a timely manner. (As discussed - spatulas/tongs, knives, etc.) All items are to be stored in a sanitary manner in order to prevent post contamination. - Wiping cloth storage: Wiping cloths are required to be stored in a sanitizer at all times. Cloths are to be kept completely submerged. Limit thee amount of cloths used on site. No cloth towel drying of implements permitted. - Food Storage: All food/ingredients are to be kept stored in covered, food grade containers. Items are to be kept stored off of floors. - Sanitary Facilities: Refer to Violation Notes. - Chemical Storage: Ok. - Sanitation: Refer to Violation Notes. - Staff Hygiene: Discussed. - Garbage, Recycling and Composting Disposal: Disposal room is to be kept clean and organized at all times. All items are to be kept stored in covered, rodent proof containers. - Ice Machine: Cleaning and disinfection discussed. - Food Safe Training certificates are to be on site for staff verification. - Corporate Food Safety Plan and Sanitation Plan is to be on site. All staff are required to be trained.