INSPECTION REPORT Health Protection JMAA-AZMTBX

PREMISES NAME Whalley Round-up Cafe		Tel: (604) 581-0337 Fax: (604) 580-0230
PREMISES ADDRESS 10449 King George Blvd Surrey, BC V3T 2W7		INSPECTION DATE June 11, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Goldie Springenatic		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Ice cream scooper is stored in water in customer area. 2. Potato press and one can opener contains food debris and grime. 3. Sanitizing pail contains >> 200 ppm chlorine residual. Corrective Action(s): 1. Ice cream scoop stored in ice at time of inspection. Store the ice cream scoop in ice or inside the freezer in a sanitary condition when not in use to prevent bacterial growth. 2. Potato presser was cleaned-in-place and can opener was washed, rinsed, and sanitized at time of inspection. Ensure that equipment is cleaned and sanitized after each use or every 4 hours (if being used continuously) to prevent growth of bacteria that could cause foodborne illness. 3. Employee re-made the sanitizing pail at time of inspection. It was tested at 200 ppm. Sanitizer concentrations above 200 ppm chlorine residual are no longer food-grade and may result in chemical contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Sanitizing pail should be labelled as "sanitizer". Corrective Action(s): Label was placed on the sanitizing pail at time of inspection. Ensure that all chemicals are properly labelled to prevent mis-use. Violation Score: 3

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

Comments

Routine inspection conducted. Facility is in very good sanitary condition. The following observations were noted: 1. Temperatures (Max: 4C for coolers; -18C for freezers; Min: 60C for hot-holders) - Front kitchen sandwich prep cooler and cooling wells at 3C - Stand-up stainless steel coolers at 4C - Stand-up freezers in back kitchen area at -18C or less - Front Frigidaire cooler and freezer at 4C and -18C, respectively - Hot-held soups above 60C *Reminder: Always close the lid of the cooling wells after the lunch rush *Note: Potatoes and eggs were in the process of cooling at time of inspection. Reminder: Continue to adhere to the cooling curve requirement (60C to 20C in 2 hours; 20C to 4C in 4 hours) 2. Hygiene and Sanitizing - Handwash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Dishwasher achieves final rinse cycle of 76C at the plate (Min: 71C) - Employee washroom in sanitary condition - Utensils, ladles, spatulas, cutting boards generally maintained in good sanitary condition - Ventilation canopy is in excellent condition, no signs of significant grease accumulation observed 3. Storage - Wire shelving well maintained and cleaned - Food items stored at least 6" off floor - All items in coolers and freezers are in original packaging or covered with food-grade seran wrap or tight-fitting lid - Cleaned and sanitized utensils stored in clean bins, dishes stored on overhead shelving near front kitchen area - Dry storage area is well organized, dry products such as flour and sugar are securely stored inside movable cabinets. Lids are securely shut when not in use - good - Reminder: Potatoes recently delivered at time of inspection. Potatoes will need to be stored separately from any chemicals 4. Pest Control - Professional pest control company conducts monthly audits. Last inspection indicated no significant pest activity on premise - No signs of recent pest activity observed at time of inspection 5. Administrative - Employee on duty has FoodSafe 1 (Expiry: Dec 2018). Please renew your certification before the expiry date by going to www.foodsafe.ca. You may take the Level 1 Refresher Course

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-AZMTBX
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: Items audited: Canola oil (no trans-fat), italian dressing (0.1g trans-fat/40g total fat = 2.5% trans-fat content), and coleslaw (no trans-fat). All items meet legislative requirements of 2% for oils and soft spreadable margarine, and 5% for all other products.
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