INSPECTION REPORT Health Protection 246627

PREMISES NAME Training Day Cafe		Tel: (604) 593-1277 Fax: (604) 593-1255
PREMISES ADDRESS 7 - 8077 King George Blvd Surrey, BC V3W 5B4		INSPECTION DATE January 3, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Pardeep Sahota & Amrinder Sahota		NEXT INSPECTION DATE July 03, 2020
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 = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Recently prepared sanitizer spray bottle measured at >400ppm QUATS. 2. Can opener was not adequately cleaned and sanitized after use. Grime and debris evident between the gears. Corrective Action: 1. Sanitizer spray bottle reformulated to 200ppm. Ensure that the QUATS sanitizer concentration is consistent with the manufacturer's directions (i.e. 200ppm). 2. Can opener cleaned and sanitized at time of inspection. Since the can opener is also a food contact surface, ensure that it is regularly cleaned and sanitized after each use. This includes scrubbing between the gears and removing the debris prior to sanitizing. Corrective Action(s):

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted of facility offering ready-to-eat wraps, shakes and salad bowls. The following was observed at time of inspection: 1) Temperatures -Prep cooler at 4C (top & bottom compartments) -Stand up glass display cooler at 3C. -Stainless steel cooler unit at 4C. -Freezer units maintained at -18C or less. -Hot-held rice maintained at 63 - 68C inside ice cookers. -Chicken out of the oven was measured at 76C internally. Ensure that you check the internal temperature of the chicken with a cleaned and sanitized thermometer. -NOTE: Temperature logs were not maintained for the past month. Resume temperature logging - this helps you keep track of your equipment and dishwasher. 2) Hygiene and Sanitizing -Hand wash station stocked with hot/cold running water, liquid soap, and single-use paper towels. -High temperature dishwasher sanitizes at a final rinse cycle of 76C at the plate (minimum 71C). Ensure that you check the rinse guage - the final rinse temperature at the manifold should reach 180F (82C). -Utensils, bowls, cutting boards maintained in good sanitary condition. -Ice machine is well maintained. -Restroom is in sanitary condition, hand washing provisions provided. 3) Storage -Food products stored at least 6" off the floor and on designated shelving. -Covers placed on toppings inside prep cooler. -Chemicals stored separately from food preparation and storage areas. 4) Pests -No visible signs of recent, visible pest activity noted. 5) Administrative -Old prep cooler has recently been replaced with anew one. Please send over specifications to the covering Environmental Health Officer.