INSPECTION REPORT Health Protection 254020

PREMISES NAME Butterfly Play Cafe		Tel: Fax:
PREMISES ADDRESS 12871 16th Ave Surrey, BC V4A 1N5		INSPECTION DATE August 24, 2021	TIME SPENT 1.83 hours
OPERATOR (Person in Charge) Hoi Ying Heiley Wai		NEXT INSPECTION DATE August 31, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Food debris observed on tongs that was stored in clean canter Corrective action=clean and sanitized the tongs Rational=Pathogens,eg. harmful bacteria,can survive and prow on the surfaces, which can contaminate food and potentially lead to foodborne illness when unsanitary utensils are used. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Brushes for cleaning observed to be stored in the designated hand wash station Corrective action= Ensure that no supplies are stored in the sink basin and that the handsink is accessible for handwashing Rationale= Handwash stations needs to be free of supplies in the hand basin and accessible for food handlers to practice frequent and proper handwashing. Proper hand hygiene can prevent the spread of communicable disease and reduce the incidence of foodborne illness. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door observed to be open during time of inspection Corrective action= Ensure that back door remains closed Rationale= Leaving the backdoor open can encourage the entry of pests into the premises. where pests and their droppings can contaminate food, which can lead to foodborne illness. Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher tested five times and reached final nnsc temperatures between 43.2 C to 45.1 C Corrective action= Contact to technician to fix the dishwasher so that the final nnse temperature can reach > 71 C. Dishware needs to be manually sanitized by submerging in sanitizer (eg. 1 tablespoon of bleach in 4 litres of water - 100 ppm bleach for a minimum of 30 seconds) before being air-dried. Rationale = High temperature dishwasher needs to be in good working order to ensure that dishware are being sanitized properly to inactivate pathogens, eg. harmful bacteria and prevent the incidence of foodborne illness. Date to be Corrected by August 31, 2021 Corrective Action(s): 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In operator's absence, no staff onsite presented valid and current FOODSAFE Level 1 or equivalent training Corrective action = Ensure that at least one staff onsite in operator's absence has current and valid FOODSAFE Level 1 or equivalent training Rationale = At least on staff needs to have FOODSAFE Level 1 or equivalent training to be knowledgeable about current food safe practices and handle food safely to prevent foodborne illness Date to be correct by August 31, 2021 Corrective Action(s): Violation Score:

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

Comments

General observations noted during the inspection 1. Temperatures - under the counter cooler measured at 4 C - chest freezer measure at -25 C - Display cooler not holding any potentially hazardous foods during time of inspection. eg. chips and cookies - Thermometer observed in the under the counter cool 2. Sanitation - Handsinks equipped with hot/cold running water, liquid soap and paper towel - Two compartment sink with sink plugs for manual warewashing available and was set up during the inspection - Ice machine observed in sanitary condition with scoop stored in designate container - Surface sanitizer measure to have 200 ppm chlorine residual - Espresso machine wand cleared and sanitized after used Microwave and coffee machine observed to be in sanitary condition - Bleach observed to be available onsite 3. Food storage/Dry Storage - No food observed to be stored on the floor - Single service products, eg. disposable cups and plates, available 4. Pest control - No pest activity detected during time on inspection 5. Administrative - Permit observed to be displayed in location that is visible by the public NOTE: 1) Discussed with employee to purchase a waterproof thermometer with min/max function to monitor the final nnse temperature of the dishwasher and maintain daily log 2) Discussed with employee about FOODSAFE Level 1 or equivalent training for re-certification. Email the completed FOODSAFE Level 1 or equivalent certificate to the Health Inspector once completed