Fraser Health Authority



INSPECTION REPORT
Health Protection
245080
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
July 25, 2018
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Pardeep Sahota & Amrinder Sahota
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
No
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): A bottle of QUATS surface sanitizer was measured to be 400ppm. (max 200ppm) The concentration of the QUATS solution is above the maximum concentration of 200ppm.

Corrective action. Discarded all QUATS solution. Operator re-prepared the QUATS concentration in the spray bottles. (ie 8ml of original QUATS solution per four litres of water) It is important to ensure QUATS solution concentration is at or near its required contration of 200ppm so that food contact surfaces are not contminated by the strong QUATS solution. Explained to operator to follow manufacturer's instruction when preparing QUATS solution in spray bottles for surface sanitizer.
Corrective Action(s):

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation: A box of croutons were not stored in fully enclosed plastic food grade liner in the dry storage room.

Corrective action: Ensure croutons stored in plastic liner are fully covered to prevent contamination.
Date to be corrected by: Immediately
Corrective Action(s):
Violation Score:

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

General comments:
-Handwashing station is equipped with hot/cold running water, liquid soap, and single-use paper towel.
-Front prep cooler is at 3.4C
-Upright stainless steel cooler is at 1.0C
-All freezers are -18C or below
-Rice cookers for hot-holding rice and quinoa area at 60C or above.
-Cooked chicken parts are measured with an internal temperature of 74C or above.
-High temperature dishwasher achieved a temperature of 93.0C at the plate level after final rinse cycle.
-All food is stored off the floor.
-Ice scoops are stored seperately and clean
-Staff washroom is equipped with hot/cold running water, liquid soap, and single-use paper towel.
-General sanitation is good
-no pest activity at the time of inspection
-Operating permit is posted by the wall near the front counter area.
-Operator/owner has a valid Foodsafe Level One certificate.
Note: Ensure a copy of the Foodsafe Level One certificate is kept onsite for administrative work.