INSPECTION REPORT Health Protection AKWN-B6QPXY

PREMISES NAME The Belmont Cafe		Tel: (604) 553-8832 Fax:
PREMISES ADDRESS 619 Belmont St New Westminster, BC V3M 5Z8		INSPECTION DATE November 21, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Eric Chiu Sin Chung		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Food residue was found in the bowl of the dough mixer. Corrective Action(s): Food equipment must be thoroughly cleaned after each use to prevent cross contamination and attracting pests. Operator indicated the mixer is used once per week. Informed operator to remember to clean the mixer after each time it is used and then place a clean cover over the mixer to prevent it from becoming contaminated. Operator started cleaning mixer at time of inspection, Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The drapes that hang in doorway between the kitchen and front servery were filthy and oily. Corrective Action(s): The drapes must be laundered and maiintained in a clean manner, otherwise the frequent hand contact with the drapes could lead to cross contamination. Date to be corrected: November 22, 2018 Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Newspaper was found lining shelves in the kitchen and extra newspapers were also being stored in the kitchen. Corrective Action(s): Newspaper is not a suitable material to use in a food preparation area. Remove all newspaper from all food preparation and storage areas. Date to be corrected: November 22, 2018 Violation Score: 3

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

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were less than -18 degrees Celsius. Hot holding units were not in use at time of inspection. Food storage and display practices were good. Organization of storage areas was satisfactory. Hand wash sinks stocked with liquid soap and paper towels. All sinks equipped with hot and cold running water. Food handler hygiene appeared satisfactory. General sanitation (except as noted above) was satisfactory. No signs of pests. Bleach sanitizer for wiping cloths had a chlorine concentration of at least 200ppm. Quats sanitizer (spray bottle) was 200ppm High temperature dishwasher had a final rinse temperature of at least 71 degrees Celsius (as per thermal label). Note: Stand up cooler with glass door in the kitchen is out of order and not in use. Operator is planning to repair the unit if business improves and increased cold hold storage is required, or remove it from the premise if it is deemed unnecessary in the next 6 months.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-B6QPXY
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: Reviewed food product information for cooking oil, margarine and lemon meringue pie. No compliance issues noted.
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