INSPECTION REPORT Health Protection DSEA-B9SUZX

PREMISES NAME V Cafe		Tel: (604) 523-3812 Fax:
PREMISES ADDRESS 789 Carnarvon St New Westminster, BC V3M 1E6		INSPECTION DATE February 27, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tam Huynh		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: 2 baskets of cooked rice noodles left out at room temperature from lunch rush Corrective Action(s): moved to cooler. discussed room temperature holding with operator. Operator will now keep noodles marked with 2 hour time control. Violation Score: 5

Non-Critical Hazards: Total Number: 1

310 - Single use containers & utensils are used more than once [s. 20] Observation: REPEAT OBSERVATION: Single use take out containers as well as used Becel brand containers re-used for food storage Corrective Action(s): Discontinue this practice. all food must be stored in food grade containers. due: 1 month Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =FOH sandwich cooler (4C), sliding door cooler (2C), upright cooler (3C), and undercounter cooler (3C) measured < 4 degrees C =Kitchen chest freezer (-21C) and storage chest freezer (-20C) measured < -18 degrees C =High temperature dishwasher had a final rinse temperature of 74.7 C at the dish surface (minimum 71 C required for proper sanitizing) =Bleach sanitizer solution at 100 ppm chlorine in spray bottles. discussed how to make 100 ppm chlorine sanitizer solution (mix 1 tsp bleach with 1 litre of water) =Dedicated prep sink available for food preparation. =No evidence of pest activity at the time of inspection =Ice machine was maintained in a sanitary manner =Staff FOODSAFE level 1 certification verified and within expiry date =Permit posted in a conspicuous location