INSPECTION REPORT Health Protection YTAN-C4VS29

PREMISES NAME Cafe Kanata		Tel: Fax:
PREMISES ADDRESS 1 - 13325 76th Ave Surrey, BC V3W 2V7		INSPECTION DATE July 13, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Sukhjit Dhillon		NEXT INSPECTION DATE July 21, 2021
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 50

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Operator stated hot-holding unit/food warmer was being used to reheat samosas and Jamaican patties from frozen. Corrective Action(s): Discontinue this practice. Food warmers are meant to hot-hold food that has been properly cooked/reheated to a minimum temperature of 74C. To reheat foods, use your microwave or countertop oven. Then place in preheated food warmer to hot-hold at 60C or hotter. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous food items (cheese, opened jars/bottles of sauces such as mayonnaise, aioli, dressings, etc.) stored in sandwich prep cooler were measured to be at 26C. Corrective Action(s): All potentially hazardous food items stored in prep cooler were discarded at time of inspection. Ensure to check the temperature of coolers on a daily basis. Do not store any potentially hazardous food items in this cooler until it has been serviced and is capable of maintaining temperatures of 4C or colder. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing sink was missing liquid soap and paper towels. Operator had supplied the hand sink with a bar of soap and reusable hand towels. Hand washing sink also missing garbage can. Corrective Action(s): Do not use bar soap, as it can potentially contaminate hands. Ensure hand washing sinks are always supplied with liquid soap and paper towels in their designated dispensers. A garbage can must also be available at the hand washing sink to dispose of paper towels. Corrected at time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 5

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen samosas and Jamaican patties were thawing out at room temperature. Measured to be at 15C at time of inspection. Corrective Action(s): Operator discarded frozen samosas and Jamaican patties at time of inspection. Do not thaw frozen food out at room temperature. To thaw food properly, use one of the following methods: 1) in the refrigerator overnight 2) under cold, running water 3) in the microwave/as part of the cooking process. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Deep cleaning of floors required in hard-to-reach areas, such as in corners, under and around equipment, etc. 2) Bags of recycling to be removed. Corrective Action(s): Correct by: Immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Sandwich prep cooler was measured to be at 26C. 2) High-temperature dishwasher was not working. Corrective Action(s): 1) Service prep cooler such that it is capable of maintaining temperatures of 4C or colder. Prep cooler was emptied at time of inspection, and all potentially hazardous food items (mostly sauces) were discarded. 2) Service dishwasher. In the meantime, continue manually washing and sanitizing dishes in the two-compartment sink. Facility offers single-use disposable utensils/dishes to customers only. Correct by: 1 week Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Hand washing sink has been replaced with a laundry sink that has been propped on top of wooden cabinets/shelves. Corrective Action(s): Dismantle current fixture/laundry sink and replace with stainless steel hand sink. Correct by: 1 week Violation Score: 5 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Lots of clutter noted in the kitchen. Many unused appliances and recycled containers/jars found onsite. Corrective Action(s): Reorganize kitchen and remove any unused items. Correct by: 1 week Violation Score: 5

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

Comments

- Hand sink was supplied with liquid soap and paper towels at time of inspection. Ensure liquid soap and paper towels are always available in the designated wall-mounted dispensers. - Reviewed manual dishwashing procedures at time of inspection. Ensure to wash and rinse in first sink compartment, and sanitize by fully submerging dishes/equipment in 100 ppm - 200 ppm bleach solution in the second sink compartment. Bleach available for sanitizing dishes. - Quats sanitizer solution available in labelled spray bottles at 200ppm. - Other coolers (upright domestic cooler and display cooler) were measured at 4C or colder - Freezers measured at -18C or colder - Ensure to review proper reheating and hot-holding procedures. Also ensure to review proper thawing procedures. - Pest control in place. **Lots of de-cluttering and re-organizing required. - Staff observed to be cooking butter chicken from scratch at time of inspection, using a rice cooker. Facility does NOT have health approval to cook food items, and only has approval to reheat pre-cooked items, as there is no ventilation canopy in facility, and only Food Safety Plans for reheating food items have been submitted. Note: Prior to making ANY change to your facility or operations, you must contact Fraser Health for a health inspector to review your proposal and obtain health approval.