INSPECTION REPORT Health Protection AHEN-B5PSZ8

PREMISES NAME Ba Le Deli & Sandwiches		Tel: (604) 589-7572 Fax:
PREMISES ADDRESS 101A - 15277 100th Ave Surrey, BC V3R 4G2		INSPECTION DATE October 19, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Si Nguyen Bui		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Slicer had buildup of debris over the blade (food contact surface). Corrective Action(s): Staff member disassembled the blade, cleaned and then sanitized it into 100 ppm chlorine sanitizer during the inspection. Make sure the slicer is thoroughly cleaned and sanitized and is inspected to be in a sanitary condition before storing it on the counter/shelf. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): One of the food handlers took money from a customer and then touched bread with bare hands and placed it into the oven without washing their hands at the beginning of the inspection. They then washed their hands at the 2-compartment sink with liquid soap and dried their hands with a cloth towel when directed to wash their hands by the district Environmental Health Officer of Fraser Health. Corrective Action(s): Make sure hands are washed prior to handling food and food equipment/containers/preparation utensils to protect it from contamination. For example, wash hands after handling money and prior to handling food, after returning from a break, after cleaning etc. The use of gloves is optional however gloves do not replace handwashing and handwashing is a requirement. Make sure hands are washed at the designated handsinks with liquid soap, hot water, and single-use paper towels. Do not use cloth towels to dry hands to prevent re-contamination of hands and as this is not an acceptable method of drying hands. . A follow up inspection will be conducted to assess handwashing practices next week. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Tongs were observed hanging on a cardboard box in the gap between the box and the upright glass door cooler. Corrective Action(s): Tongs were washed, rinsed, sanitized, and left to air dry during the inspection. Make sure all preparation utensils/tongs are stored on a clean washable surface/container away from the ground. Violation Score: 3

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

Comments

Both handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels. Prep. cooler, front display cooler, and upright glass door cooler were at or below 4 degrees C. Small white cooler is used by staff for their personal use only according to staff. Chest freezer was at or below -18 degrees C. Hot-held spring rolls were at or above 60 degrees C. Sauce was still above 74 degrees C during the inspection and was being cooled. Proper cooling temperatures were reviewed with staff whereas food must be cooled quickly from internal temperature of 60 degrees C to 20 degrees C within 2 hours and then 20 degrees C to 4 degrees C within in additional 4 hours. Recommended cooling methods: Using shallow containers, ice water bath, ice wand, and stirring the food. A probe thermometer was available on-site. 100 ppm chlorine sanitizer was available in a bucket with wiping cloths. No signs of recent pest activity was evident at the time of inspection. One of the staff members on shift in the absence of the Operator had taken a FOODSAFE Level 1 refresher course this year based on their certificate. Food safety plan and sanitation plan was submitted for review and health approval. Written feedback will be provided for this plan next week. Please contact the district E.H.O. if you have any questions.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-B5PSZ8
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 spring rolls and canola oil.
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