INSPECTION REPORT Health Protection LKIM-AWUPCS

PREMISES NAME A1 Coffee & Donuts		Tel: (604) 581-4151 Fax:
PREMISES ADDRESS 14795 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE March 14, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Saleem Yousif		NEXT INSPECTION DATE March 16, 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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Donair cooking unit was not functioning properly during time of inspection. Unit was turned on however, flame had to be relit. CORRECTED DURING INSPECTION - flame was re-lit and item ignited. . Corrective Action(s): Ensure unit is functioning properly. Have serviced if necessary. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Rodent droppings found in front cupboard, white shelving unit housing microwave and back shelves. Clean and sanitize affected areas. . Fly swatter stored in amongst utensils. . Corrective Action(s): Clean and sanitize any areas contaminated by rodent droppings. Remove fly swatter from food utensil storage. Clean and sanitize all surrounding utensils. Do not continue to store fly swatter in this area. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in front food preparation area. CORRECTED DURING INSPECTION - Sanitizer solution made and placed in front area . Improper washing in three compartment sink. Liquid soap and bleach mixed. CORRECTED DURING INSPECTION - Three compartment sink method involves washing with detergent, rinsing with water and sanitizing for 2 minutes in bleach water. . Corrective Action(s): Ensure Liquid soap is not mixed with bleach for washing dishes. Follow three compartment sink method for warewashing. Ensure sanitizer solution in front kitchen, not just in back area, as food preparation occurs in front kitchen as well. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Garbage can in back area - remove from facility if not in use. This was discussed during previous inspection. Clean and Organize rolling racks - discard if not using. This was discussed during all previous inspections Clean area under doughnut storage display case. . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Various light covers require replacement Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - 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 - Three functional sink plugs available for use - Proper re-heating methods observed for previously cooked food items - Raw meat stored away from Ready to Eat food items - Cooler handles and seals in good sanitary condition - secondary cook step for donair observed ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. NOTE: significant improvements made in cleaning and painting since previous inspection. Dough mixer has been eliminated. Continue to make improvements in organizing - Especially in back office room. Back office room has had items added since previous inspection. Eliminating items from this area will free up space to store items from remainder of restaurant.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-AWUPCS
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