INSPECTION REPORT Health Protection LKIM-B9KR5C

PREMISES NAME A1 Coffee & Donuts		Tel: (604) 581-4151 Fax:
PREMISES ADDRESS 14795 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE February 20, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Saleem Yousif		NEXT INSPECTION DATE February 22, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 47

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked rice found in microwave stored at temperatures of 35 degrees Celsius. CORRECTED DURING INSPECTION - item discarded. . Corrective Action(s): The microwave IS NOT a hot holding unit. Potentially hazardous food items may be reheated in the microwave BUT NOT stored for indefinite time periods. The reheated food items must be transferred to a proper hot holding unit. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Lack of sanitizer solution for food preparation surfaces observed during inspection. Staff could not demonstrate how to sanitize counters 2) Staff had added bleach to washing solution. Improper sanitizing of dishes. The correct procedure is WASH, RINSE, SANITIZE, AIR DRY. The Chlorine/bleach solution must be after rinsing and not in combination with washing. FOLLOW THE POSTER that is posted on the wall and provided by Health Department. 3) Staff using tubs and could not locate sink stoppers/plugs for three compartment sink. 4) Rice scoop wash washed earlier today (staff member informed Health Inspector). CORRECTED DURING INSPECTION - Rice scoop washed during inspection . Corrective Action(s): Ensure all staff are taught not only how to make sanitizer solution but how and when to properly use the solution. The plugs need to be available for use at facility. Locate plugs for three compartment sink IMMEDIATELY. Clean tongs every two hours. Staff training has been an issue at this facility in the past. It is NOT the job of the Health Department to continually educate staff. Ensure staff are properly trained on food handling and Sanitation procedures PRIOR to working alone at the facility. It is the responsibility of the owner to ensure staff are properly trained if the owner is not going to remain on the premises. . Future violations will result in CLOSURES or FINES. . Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff was observed to enter into eating area and return to food production TWICE without hand washing. CORRECTED DURING INSPECTION - Staff was observed to wash hands. . Corrective Action(s): The main eating area is NOT a food production area. Anytime staff returning from sitting in eating area MUST WASH HANDS prior to food production. This includes beverage preparation. NEW GLOVES are to be used after each handwash and NO REUSE of single use gloves is to occur. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Medicine found in food preparation areas (Tums, topical ointment, Pain medication) 2) Reuse of single use gloves during food production observed during inspection . Corrective Action(s): 1) Remove all Medicine from areas of food production. Only food and food equipment are to be stored in food production areas. 2) DO NOT reuse single use gloves when handling food items. Use new gloves each time. . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required. All surfaces where food debris has accumulated require cleaning. . Corrective Action(s): Clean floors, shelves, containers, remove cardboard storage containers for utensils, rolling racks, floor of walk in freezer unit, behind equipment, etc. ORGANIZE. . Violation Score: 9 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: More items have moved into food production areas that are not required for business. . Corrective Action(s): Remove: - Transformer - Sharpener - Medicine - ANY OTHER ITEM not necessary in the main food production area should be relocated. Food and food equipment is stored in this location. . . Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No one present with Food Safe Training here today. Corrective Action(s): Violation Score: 1

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

Comments

NOTE: Health Inspector requires receipts for Butter tarts, cookies and "qamar el sham" sweets found on sale at premises today. Staff unable to provide items. Photographs taken of items. Have receipts emailed to lisa.kirkham@fraserhealth.ca IMMEDIATELY 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 (75 degrees Celsius observed) - Raw meat stored away from Ready to Eat food items - Proper secondary cook step methods observed for donairs NOTE: Facility has scored a HIGH violation score again. Serious efforts must be made to improve facility.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-B9KR5C
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: 0.25 hour Specific comments:
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