INSPECTION REPORT Health Protection KLAI-CXCRVH

PREMISES NAME Di Reggae Cafe		Tel: (604) 996-2887 Fax:
PREMISES ADDRESS 13593 King George Blvd Surrey, BC V3T 2V1		INSPECTION DATE November 7, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Richard Hussett		NEXT INSPECTION DATE 4 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 = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked purple rice was noted warming in the hot hold unit at 51.8C. Corrective Action(s): As per operator, the rice was cooked the previous night and reheated this morning (less than 2 hours ago) and placed in the rice cooker. Staff reheated the rice during the inspection. Rice was over 60.0C after reheating. Ensure to always reheat cooled food to 74.0C prior to placing into a preheated hot hold unit. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towel available at the start of the inspection. Operator purchased paper towel immediately and stocked the handwash station. Corrective Action(s): Please ensure all handwash stations are stocked with liquid soap and paper towel at all time. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease buildup noted on the fume hood. Dried (old) mouse droppings noted in the cabinetry unit below the kitchen handwash station. Corrective Action(s): Clean and sanitize the abovementioned areas and maintain in a sanitary condition. Date to be corrected by: November 9, 2023 Violation Score: 3

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

Comments

Routine inspection conducted today: Refrigeration units were holding food at 4.0C or below. Freezer units were holding food at -18.0C or below. In-use utensils were held in hot water over 60.0C. Bleach sanitizer spray bottles (2) were noted at 200 PPM. General sanitation satisfactory. High temperature dish machine was able to reach 78.0C at the plate level during the rinse cycle. Active cooling was observed during the inspection - food was portioned out into smaller containers and as per staff, were cooked 30 minutes ago. Once cool slightly, will be transferred to the cooler - please ensure food is cooled from 60.0C to 20.0C within 2 hours.