INSPECTION REPORT Health Protection DSOG-B8JUVE

PREMISES NAME Di Reggae Cafe		Tel: (604) 996-2887 Fax:
PREMISES ADDRESS 13593 King George Blvd Surrey, BC V3T 2V1		INSPECTION DATE January 18, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Richard Hussett		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 = 9

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No surface sanitizer at the time of the inspection. The operator stated that the spray bottle is broken. The operator prepared new sanitizer at 100ppm chlorine concentration at the time of the inspection. Corrective Action(s): Ensure to have adequate surface sanitizer available AT ALL times to facilitate cleaning in the kitchen and the dining area. Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Missing daily temperature logs for coolers, freezers, and hot holding units. Corrective Action(s): Immediately begin daily temperature logs for all coolers, freezers, and hot holding units. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease, dirt and food debris in the following areas: - underneath the two compartment sink - in and around the prep coolers - underneath the main handwashing station Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule in the kitchen, including hard to reach areas (ie behind prep coolers). Correct by: Today and ongoing. Violation Score: 3

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

Comments

- General sanitation satisfactory. - All handwashing stations supplied with cold/hot running water, soap, and paper towels. - Surface sanitizer available in spray bottle at 100ppm chlorine concentration. - High temperature dishwasher (located in the kitchen) achieved 71C at the plate's level during the final rinse cycle. - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Ensure to keep copies of all FOODSAFE certificates on site for review by the health inspector. Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - Hot holding unit: > or = 60C - Thermometers available in all coolers and freezers.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-B8JUVE
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