INSPECTION REPORT Health Protection JCHW-AVKTK3

PREMISES NAME Pink Lotus Cafe		Tel: (604) 543-0515 Fax:
PREMISES ADDRESS 104 - 16016 Fraser Hwy Surrey, BC V4N 0G3		INSPECTION DATE February 1, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Meng Ong		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked chicken made within the hour was probed at 37C. Chicken was cooling in approximately 6 layers. Corrective Action(s): Hot potentially hazardous foods must be cooled in single layers to allow for rapid cooling. Chicken was placed into metal pans in single layers for cooling. Hot potentially hazardous foods must be cooled form 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No FoodSafe Level 1 or equivalent staff member on-site at the time of inspection. Corrective Action(s): In the absence of the operator, at least 1 FoodSafe Level 1 or equivalent staff member must be available on-site while facility is in operation. Future incidences of the facility operating without a FoodSafe Level 1 or equivalent staff on-site will result in the issuance of a violation ticket. Violation Score: 1

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

Comments

-Follow-up inspection to January 18, 2018. -Soup broth is now being cooled using cooling wands. Broth made the previous night was probed at 4C. -Did not find any used gloves saved on-site for future use at the time of inspection. Observed staff properly changing gloves as needed throughout the inspection. Ensure staff adhere to good hand hygiene practices at all times. -Deli slicer was found to be clean and sanitary at the time of inspection. Slicer is properly disassembled for cleaning and sanitizing. -Did not find any foods in opened cans at the time of inspection. -Random inspections may be carried out to verify facility is operating with FoodSafe Level 1 or equivalent staff. -Please contact the inspector if you have any questions or concerns.