INSPECTION REPORT Health Protection LKIM-BAPN2S

PREMISES NAME A1 Coffee & Donuts		Tel: (604) 581-4151 Fax:
PREMISES ADDRESS 14795 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE March 28, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Saleem Yousif		NEXT INSPECTION DATE 4 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 = 11

Critical Hazards: Total Number: 1

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Sweet Dough Balls for sale at facility. Items made in owner's kitchen. CORRECTED DURING INSPECTION - Items discarded. . Corrective Action(s): Food items offered for sale at facility are to be from APPROVED SOURCES ONLY! Home preparation of food items is NOT permitted. Items offered by vendors MUST be made at approved facility (approved by government agency only). Verify with any potential vendors that they are inspected by appropriate government agency (Fraser Health Authority, Vancouver Health Authority, Canadian Food Inspection Agency, etc.) . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Coffee, rice found in office. Office has large accumulation of clutter, tools, shoes, various items. . Corrective Action(s): Move all food items from office. Store food items only in food preparation areas OR organize office such that food items are separate from all other items, food is stored up off floor and all shelves are cleaned and organized. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: More organizing and cleaning required at facility. Focus on hard to reach areas, inside coolers, Exhaust canopy, under equipment and corners. Ensure food preparation areas are cleaned and organized. Only food and food equipment should be stored in these areas. Ensure knives and rice scoops are cleaned and sanitized every two hours. . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Receipts available for inspection (bakery items checked today) - Hair restraints in use - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.