INSPECTION REPORT Health Protection JELR-D8TUBY

PREMISES NAME CEFA South Delta		Tel: (604) 382-4274 Fax:
PREMISES ADDRESS 202 - 4890 Canoe Pass Way Tsawwassen, BC V4M 0B1		INSPECTION DATE September 5, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) May Chi Ping Wong		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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: There are no critical hazards.

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 carried out with operator. - Cooler - temperature is below 4C (40F) - good. Indicating thermometer available. - Freezers (in kitchen and storage room) - in compliance. - No hot holding of food observed during inspection. - Food Safe - Kitchen staff have Food Safe Level 1 training. Certificates were renewed (expiry 2028 & 2029). - Food Safety Plan available. Information posted. Temperature records are being kept in kitchen. - Kitchen has prep sink for washing produce if not pre-washed. - Fridge and freezers are clean and well organized. Raw food (such as raw poultry) is stored on bottom in leak proof tray away from produce and ready-to-eat food. - Hand washing sink has hot/cold water, liquid soap, and paper towels. Disposable non-latex gloves available. - Chlorine sanitizer for use in kitchen on counters etc. - chlorine solution is made fresh daily and is at about 200ppm (100-200ppm required for sanitizing. Spray bottle is labeled. - Quats is used as a disinfectant on tables and staff rinse off with a potable water rinse (as per operator). This is required for food contact surfaces as per label. Bottle with label is available on site. Chemicals are stored in a separate area. - Commercial dishwasher (with double sink) has a warm water wash (temperature about 120F) and a final chlorine sanitizing rinse as per machine manufacturer requirements (50ppm measured using test strip). - Test strips available to measure the chlorine concentration for dishwasher. Daily records are kept. - Premises is very clean and well organized. Cupboards in kitchen are clean. No obvious signs of pests. This report will be emailed to operator. Note: For future room to be used for food storage, washable flooring is required.