INSPECTION REPORT Health Protection JCHW-AV5V72

PREMISES NAME Pink Lotus Cafe		Tel: (604) 543-0515 Fax:
PREMISES ADDRESS 104 - 16016 Fraser Hwy Surrey, BC V4N 0G3		INSPECTION DATE January 18, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Meng Ong		NEXT INSPECTION DATE January 31, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 43

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 2 large containers of soup broth (over 20 liters) were probed at 9C (made yesterday) and 6C (made 2 days ago). Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and front 20C to 4C in 4 hours or less. Operator has cooling wands for use. To rapidly cool hot potentially hazardous foods, cool broth in smaller amounts. Items were discarded at the time of inspection. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knife and peeler were stored between a prep table and prep cooler. Corrective Action(s): Immediately discontinue this practice of utensil storage. The area between the prep table and prep cooler cannot be cleaned and sanitized on a regular basis - this can lead to potential cross contamination. Utensils were washed and sanitized at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff member on-site was unable to demonstrate proper cleaning and sanitizing of deli slicer. Sharpening guard was not removed and dried food debris was found on the sharpening guard. Corrective Action(s): Staff must properly disassemble slicer for cleaning and sanitizing after each use. Operator to review with staff how to disassemble slicer. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff did not change gloves after performing duties such as touching an electrical box and wiping a counter before handling food. 4 used gloves were also found in the back storage area. Corrective Action(s): Single use gloves are intended for one time use and must be discarded when they become contamination. Used gloves cannot be saved for reuse. Used gloves were discarded and operator reviewed glove use practices with staff. Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Crab paste was found stored in an opened can. Contents were found to be mouldy. Corrective Action(s): Once canned items are opened, contents must be transferred to food grade containers. Ensure stock is rotated properly to prevent food from becoming mould. Item was discarded at the time of inspection. Violation Score: 3

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

Comments

-Both prep coolers were at 4C (top and bottom). -3-door upright cooler was at 4C. -2-door upright cooler was at 4C. -Upright freezer was at -11C -Chest freezer was at -14C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Bleach sanitizer pails were tested at 200ppm and properly labelled. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. *Repeated non-compliance with the Food Premises Regulation will result in further enforcement actions (Orders, violation tickets, etc). *FoodSafe Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018. To renew, students must either successfully complete a FoodSafe Level 1 course or online refresher course (foodsafe.ca to register). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AV5V72
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Margarine: 0g trans fat / 8g total fat = less than 2% trans fat Oil: no trans fat Other food items: meet trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment