INSPECTION REPORT Health Protection MBEK-D8TUJD

PREMISES NAME Training Day Cafe (Fleetwood)		Tel: (604) 597-1298 Fax:
PREMISES ADDRESS 106 - 8645 160th St Surrey, BC V4N 1G4		INSPECTION DATE September 5, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Amrinder Sahota		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal temperature of cooked chicken stored in the front area hot holding unit was 48 to 53 degrees C. Corrective Action(s): Unit temperature was increased. Chicken reheated to 74 degrees C or hotter, then placed back in the unit. Ensure hot held potentially hazardous food is maintained at 60 degrees C or more to limit the growth of potential pathogens/toxins. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Countertop ice machine has mildew in some areas of interior bin. Corrective Action(s): Ice removed. Ice catch bin removed and placed into dishwashing area to be washed, rinsed, and sanitized. Ice machine turned off. Remainder of interior surfaces to be cleaned and sanitized today. Ensure equipment and utensils are maintained in sanitary condition to help prevent potential contamination of food. Violation Score: 5

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 health inspection. Coolers at 4 degrees C or less. Freezers at -18 degrees C or less. Kitchen hot holding unit (near oven) and rice warmers at 60 degrees C or more. Thermometers available for coolers. Probe thermometers available for internal food temperature checks. Food is covered and properly organized (raw animal products not stored above ready-to-eat foods). All hand washing stations are accessible and supplied with hot and cold running water, liquid soap, and paper towels. Three compartment sink is set up for manual warewashing. Hot and cold running water available. Three sink plugs available. Quats sanitizer available in third compartment at 200 ppm. Sanitizer available in labeled spray bottles at 200 ppm quats. Equipment and utensils stored in sanitary condition. General sanitation excellent. No signs of pest activity observed at time of inspection. Premises serviced by pest control on a monthly basis. FOODSAFE Level 1 equivalent certificate for staff member on site is valid to July 28, 2028.