INSPECTION REPORT Health Protection JMAA-BMRTJR

PREMISES NAME Belles Cafe		Tel: (604) 542-0588 Fax:
PREMISES ADDRESS 14007 32nd Ave Surrey, BC V4P 2A8		INSPECTION DATE March 16, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Cindy Ivison		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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Three containers of vegetables in the walk-in cooler were uncovered at time of inspection and stored on the floor. 2. One bag of opened flour stored on the floor in the dry storage area. Corrective Action(s): 1. Lids placed on vegetable containers. 2. Opened flour placed in a hard plastic container with a lid and elevated off the floor. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Two rubber spatulas observed in the upstairs kitchen were chipped. Corrective Action(s): Rubber spatulas discarded at time of inspection. Ensure that your rubber spatulas are not chipped and are maintained in good sanitary condition to avoid physical contamination of food products. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Deli overcounter cooler lacks a thermometer. Corrective Action(s): Obtain an accurate fridge thermometer for the cooler. Ensure that all coolers are equipped with accurate thermometers so that temperatures can be monitored. A temperature log should be maintained on a regular basis. Date to be corrected by: March 23, 2020 Violation Score: 1

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

Comments

Routine inspection conducted of food service establishment. The premise is generally maintained in excellent sanitary condition. The following was noted at time of inspection: DOWNSTAIRS: - Walk-in cooler at 2C - Walk-in freezer at -18C - Deli meat overcounter cooler at 4C - Chest freezer units all maintained at -18C or less - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Facility is well maintained structurally due to recent renovations. FRP board and stainless steel is in excellent sanitary condition - Sanitizer dispenser releases QUATS at 200 ppm - High-temperature dishwasher sanitizes at a final rinse temperature of 71C at the plate. NOTE: Operator to obtain waterproof probe thermometer with max/min function to monitor dishwasher temperatures, as the final rinse manifold digital readout is not functional - Utensils, plates, single-use products are stored in good sanitary condition. Deli slicer was in excellent sanitary condition. Area around the slicer, blade guard, and underneath the blade guard were well maintained. Removable components run through the dishwasher after each use and air-dried prior to reassembly - Laundry room is well maintained UPSTAIRS: - Cooler temperatures in kitchen area are maintained at 4C or less - Bar area coolers (sandwich display coolers, milk undercounter coolers) maintained at between 2-4C - Hot-held soups in coffee / bar area maintained 70C (minimum: 60C) - Appropriate portioning and cooling of rice was observed at time of inspection immediately after rice was cooked - Domestic double-compartment freezer/cooler combo unit at -20C/4C, respectively - Display cooler units in customer retail area at 4C or less - Display freezer units in customer retail area ranged from -11C to -18C - Hand wash stations upstairs are adequately equipped with hot/cold running water, liquid soap, and single-use paper towels - Sanitizer dispenser in dishpit area releases QUATS at 200 ppm - QUATS sanitizing pails present in kitchen area (x2), in bar area (x1), and in domestic kitchen (x1) all maintained at 200 ppm QUATS - Low-temperature dishwasher releases chlorine at 50 ppm (chlorine test strips from manufacturer available on-site) - Storage practices were satisfactory, food products generally stored at least 6" off the floor - Dry storage products stored inside food-grade bins - Chemicals stored separately from food processing areas - No evidence of recent, visible pest activity was noted at time of inspection. Pest control report to sent to the Environmental Health Officer - Customer restrooms and staff restrooms maintained in good sanitary condition. Hand washing sinks stocked with hot/cold running water, liquid soap, and single-use paper towels Recommendations: - Mould/mildew development starting to occur along the silicone area of the dishpit. Remove the silicone and re-grout the area to remove developing mould. Always maintain the FRP board and the area behind the dishpit in good sanitary condition.