INSPECTION REPORT Health Protection MBEK-BFNVDC

PREMISES NAME Islands Cafe		Tel: (604) 356-8976 Fax:
PREMISES ADDRESS 40 - 16041 24th Ave Surrey, BC V3S 9H7		INSPECTION DATE September 3, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Robb & Jalene Harding		NEXT INSPECTION DATE September 04, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 42

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. No chlorine residual detected on dish surface / in rinse water for low temperature dishwasher. Note: Maximum water temperature measured 47 degrees C at the dish surface. 2. No detectable sanitizer available in buckets with wiping cloths and in spray bottle (all labeled as "sanitizer"). Quats and chlorine test strips used. Corrective Action(s): 1. Ensure low temperature dishwasher is capable of sanitizing dishware (at least 50 ppm chlorine must be achieved in the rinse residual at utensil surface). Have dishwasher serviced as needed to meet these requirements. In the interim, a bleach water sanitizer solution at 100 to 200 ppm chlorine was prepared in one of the ware washing sinks. Once utensils/equipment are washed and rinsed in the dishwasher, ensure they are sanitized by immersion in the 100 to 200 ppm chlorine sanitizer. Only single use utensils are permitted for customer service at this time. Ensure all utensils and equipment on the premises are resanitized. 2. Bleach water sanitizer was prepared at the time of inspection at 100 to 200 ppm chlorine. Ensure sanitizer is available at the correct concentration at all times for effective sanitizing of food contact surfaces (e.g. 100 to 200 ppm chlorine). Ensure all food contact surfaces are resanitized. Test strips should be used to verify concentrations. Note: These are repeat violations. Further repeat violations may lead to enforcement action, up to and including the issuance of one or more violation tickets. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back designated hand washing station was observed to be obstructed by two large boxes located on top of the sink, as well as a small table and chair placed in front of the sink. No liquid hand soap or paper towels available. Corrective Action(s): Obstructing items removed. Liquid hand soap and single use paper towels supplied. Ensure that at all times, all hand washing stations are easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Few flies (large and small) observed in back area. Corrective Action(s): Ensure measures are in place to effectively minimize pest populations. Take action to limit pest entry (e.g. close doors when not in use) and remove pest attractants. Contact a licensed pest control operator if pest population is not effectively controlled. Date to be corrected by: October 3, 2019. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sanitizer dispenser was dispensing between 0 and 100 ppm quats at the time of inspection. Corrective Action(s): Have dispensing unit serviced so that it is dispensing the required concentration of sanitizer for effective sanitizing of food contact surfaces (e.g. 200 ppm quats). In the interim, use another method of sanitizing (e.g. 100 to 200 ppm chlorine, prepared at time of inspection). Date to be corrected by: September 6, 2019. Violation Score: 9

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

Comments

Routine inspection conducted: - Glass display cooler at 4 degrees C - Front preparation cooler at 3 degrees C (above) and 2 degrees C (below) - 2-door under counter cooler at 1 degree C - Glass cooler at 4 degrees C - Front area freezer at -17 degrees C - White freezer at -19 degrees C - Silver two-door freezer at -16 degrees C - Hot holding internal temperatures at 60 degrees C or more Notes: 1. Some food debris observed in door seals and door tracks of coolers. Ensure these areas are properly cleaned by today. 2. New low temperature commercial dishwasher installed in place of high temperature dishwasher since previous inspection. 3. No temperature records available at time of inspection.