INSPECTION REPORT Health Protection JPAK-ATCUTN

PREMISES NAME Cattle Cafe		Tel: (604) 553-8111 Fax: (604) 216-0783
PREMISES ADDRESS 7625 Edmonds St Burnaby, BC V3N 1B6		INSPECTION DATE November 22, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Edmund Lam		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 = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Found cooked and processed mushrooms in one of the inserts in prep line cooler in the corner of the kitchen to be at 13.2 C; measured internal temperature of food with probe min/max thermometer; operator advised that the mushroom was made in the morning Corrective Action(s): Educated operator that all cold potentially hazardous food must be stored at 4 C or below. Food discarded Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed following: 1. rice scoop just sitting on top of dirty rice cooker lid 2. large tongs and ladles stored in dirty warm water Corrective Action(s): Required operator to have all utensils that are being re-used to be in ice water which must be replaced regularly Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizing solution present at the time of inspection had excessive chlorine concentration (not able to measure but completely bleached out chlorine test strips) Corrective Action(s): Required operator to replace to sanitizing solution with appropriate concentration of chlorine in the solution (1 cap full of bleach per 1 gallon of water) Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Outstanding violation from previous routine inspection; -Observed an empty sliding door cooler in the corner of kitchen with pool of water; temperature measured at 4 C or lower; operator advised that this cooler had never been used. Corrective Action(s): Required operator to fix the cooler prior to using it for food storage or completely remove it if not being used. Date to be corrected: Nov. 30th. 2017 Violation Score: 3

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

Comments

-Overall sanitation is satisfactory -hand washing stations (including staff washroom) stocked with liquid soap, paper towel -hot and cold running water available Temperatures: -walk-in cooler at 0.4 C -walk-in freezer at -19 C -prep line coolers in the main kitchen at 4 C or lower -prep line coolers in the bubble tea area at 4 C or lower -under counter freezer at -19 C -three rice cookers all at 60 C or above -soup/sauce hot holding units at 60 C or above -ice machine in good condition -chemical dishwasher in good working order; detected 50 ppm of chlorine after final rinse cycle -no sign of pests noted at the inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-ATCUTN
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: 0.15 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