INSPECTION REPORT Health Protection AHEN-AZ8RSF

PREMISES NAME Port Kells Cafe		Tel: (604) 888-7687 Fax:
PREMISES ADDRESS 9531 192nd St Surrey, BC V3T 4W2		INSPECTION DATE May 29, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Soo Hee Kim		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meat was stored above ready to eat food in a covered container. Evidence of dripping meat juices was not present at the time of inspection. Corrective Action(s): Make sure raw meat is stored below ready to eat food to prevent any meat juices (containing potential harmful bacteria) from contaminating the ready to eat food that will not undergo a cook step to destroy the bacteria. Operator re-organized the upright cooler to store raw meat below ready-to-eat food. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): 1. Single-use utensils were stored directly on a cloth towel in a basket. 2. Used disposable cartons were stacked over a stainless steel surface and saran wrapped cheese was placed over them. Corrective Action(s): 1. Towel was removed from the basket and single-use disposable food grade liner was replaced. Do not use cloth towels since they are not made of durable or easy to clean materials. 2. Discard used single-use cartons after each use or place them in a separate pile away from food contact surfaces to be discarded later on. Do not store food items over used cartons. Violation Score: 3

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

Comments

Handwashing station (one compartment of the double compartment sink) in the food prep. area was adequately supplied with liquid soap, hot and cold running water, and paper towels. It was accessible for use. Three handsinks in the staff and customer washrooms were adequately supplied. Dishwasher final rinse was 76.4 degrees C (71 degrees C or higher) at the plate. 100 ppm chlorine sanitizer was available in the sanitizing pail and spray bottle. Coolers were at or below 4 degrees C (40 degrees F). Freezers were at or below -18 degrees C (0 degrees F). Hot-held soups and rice were at or above 60 degrees C (140 degrees F). No signs of recent pest activity were observed. One of the Operator's mentioned that they have recently completed FOODSAFE Level 1 refresher course and are expecting their certificate in the mail. Maintain a copy of the valid FOODSAFE Level 1 Refresher course certificate on-site as this will be checked during the next routine inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AZ8RSF
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: Audited food products included: canola oil, breaded chicken, french fries, and light rye bread.
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