INSPECTION REPORT Health Protection AHEN-AVPU6D

PREMISES NAME Cefa Guildford		Tel: (604) 589-2332 Fax:
PREMISES ADDRESS #101, #102, #103, #202 - 10172 152A St Surrey, BC V3R 1J7		INSPECTION DATE February 5, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ray Tseng		NEXT INSPECTION DATE February 06, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Plates and cups were not properly sanitized as the high temperature dishwasher final rinse temperature was consistently below 71 degrees C internally at the plate at the time of inspection. Corrective Action(s): Staff member setup 100 ppm chlorine sanitizer in a sink of the double compartment sink to manually sanitize the plates and cups. . Ensure all dishes, cups, knives, and other utensils are first placed through the dishwasher and then manually sanitized in 100 ppm chlorine sanitizer for at least 10 seconds and then air dried; Effective immediately until the dishwasher is repaired/re-serviced to maintain a final rinse temperature of at least 71 degrees C internally at the plate. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: High temperature dishwasher had a final rinse temperature consistently below 71 degrees C internally at the plate (with the last check measured at 67.7 degrees C) at the time of inspection. The machine was turned on several hours ago according to the staff member. Corrective Action(s): Ensure the dishwasher final rinse temperature is at least 71 degrees C internally at the plate to enable food contact surfaces to be properly washed and sanitized; Correct by tomorrow morning. A follow up inspection will be conducted tomorrow afternoon. In the meanwhile, manually sanitize all dishes/utensils after placing them through the dishwasher to complete the sanitization step. 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

Handsink was adequately supplied with liquid soap, hot and cold running water, and paper towels. One door cooler was at 2.8 degrees C (4 degrees C or less) and it was equipped with a thermometer. Freezer temperature was satisfactory. Small cooler in a classroom was being defrosted at the time of inspection, was equipped with a thermometer, and it was empty of food. Do not store any food inside it until it is maintained at or below 4 degrees C / 40 degrees F. A probe thermometer was available on-site. 100 ppm chlorine sanitizer was available in the spray bottle. No signs of recent pest activity was observed at the time of inspection. Dry storage area, cabinets, and metal screens at the stove fan were maintained in clean condition. *FOODSAFE Level 1 training for staff member will expire on July 29, 2018 based on the FOODSAFE Level 1 certificate posted on-site; please ensure they maintain valid FOODSAFE Level 1 training (i.e. complete a FOODSAFE Level 1 refresher course or retake the FOODSAFE Level 1 course again prior to July 29, 2018). Refer to www.FOODSAFE.ca for information.