INSPECTION REPORT Health Protection MBEK-CGHTQ2

PREMISES NAME Belles Cafe		Tel: (604) 542-0588 Fax:
PREMISES ADDRESS 14007 32nd Ave Surrey, BC V4P 2A8		INSPECTION DATE July 20, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Cindy Ivison		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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One bucket of sanitizer located in kitchen measured at 50 to 100 ppm quats. One bucket of sanitizer located in cafe service area measured at 50 ppm quats. Corrective Action(s): Buckets were emptied and refilled at the quats dispenser, and were re-tested at 200 ppm. Wiping cloths stored in sanitizer. Ensure sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces (200 ppm quats, or concentration specified on label for no-rinse sanitzing of food contact surfaces). Change solution as often as needed to maintain these concentrations. It is recommended to obtain appropriate test strips to verify concentrations. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine health inspection conducted. Main Level: Coolers at 4 degrees C or less. Freezers at -15 to -18 degrees C. Note: One or more freezers may be in defrost. Prepped food items are covered and labeled with the date of preparation. Hot holding (soup) internal temperature measured 60 degrees C or more. Probe thermometer available for internal food temperature checks. Hand washing stations are accessible and supplied with hot and cold running water, liquid soap, and paper towels. Quaternary ammonium compounds (quats) sanitizer available from dispensing unit at 200 ppm. Low temperature dishwasher measured 48 degrees C, and 50 ppm chlorine in the rinse residual at the utensil surface (minimum required: 50 ppm). Chlorine test strips available on site. Equipment (including ventilation canopy) and utensils in sanitary condition. Ice machine (small portable unit) is in sanitary condition. Ice scoop stored in clean container outside of machine. No signs of pest activity observed at time of inspection. Lower Level: Coolers (walk-in cooler, counter top meat cooler) at 4 degrees C or less. Freezers at -16 to -23 degrees C. Raw meats are not stored above ready-to-eat products. Food cooling practices were discussed with operator. Ice wands available on site. No concerns with cooling practices; internal food temperature of cooled items measured 4 degrees C or less at time of inspection. Hand washing station is accessible and supplied with hot and cold running water, liquid soap, and paper towels. High temperature dishwasher measured 72 degrees C at the utensil surface (minimum required: 71 degrees C at the utensil surface). Quats dispenser measured at 200 ppm. Dry storage area maintained in clean condition. Chemicals and food stored separately. Canned items in good condition. No signs of pest activity observed at time of inspection. Premises is serviced by pest control on a monthly basis.