INSPECTION REPORT Health Protection DSEA-AEMVBS

PREMISES NAME Starbucks #21341		Tel: (778) 998-7649 Fax:
PREMISES ADDRESS 3713 Kensington Ave Burnaby, BC V5B 0A7		INSPECTION DATE October 11, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Vanessa Brown		NEXT INSPECTION DATE 12 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff do not soak dishware in sanitizer during manual warewashing. Corrective Action(s): Reviewed manual warewashing method. Always soak dishware in sanitizer for 2 minutes then let air dry. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Sandwiches left out by operator in the BOH; operator stated that the sandwiches were taken out prior to going on break and awaiting to be put in the cooler. Products ranged in temperature from 0 to 10 degrees C. Corrective Action(s): Do not thaw potentially hazardous foods at room temperature. Permitted thawing methods are as follows; in the microwave, in the refrigerator/cooler, or-under cold running water. Note that a complaint of similar nature was filed in June 2016. Violation Score: 3

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

Comments

=FOH handwash station stocked with liquid soap, paper towels, and hot/cold running water =Display cooler (4C), drink cooler (4C), food cooler (3C), barista cooler (3C), and upright cooler (4C) measured < 4 degrees C =Upright freezer (-14C) and storage room freezer (-19C) =High temperature dishwasher had a final rinse temperature of 78.9 C at the dish surface (minimum 71 C required for proper sanitizing) =3 compartment sink with sink plugs available for manual dishwashing. =Wiping cloths stored in sanitizer solution at 200 ppm QUATS =Dedicated prep sink available for food preparation =General sanitation was satisfactory at the time of inspection with the exception of underneath the center sink and underneath the bar ice well. Clean these areas on a more frequent basis. =General food storage practices good at the time of inspection. Foods properly stored off the floor and covered. =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner =Staff hygiene was satisfactory at the time of inspection =Staff FOODSAFE certification verified =Permit posted in a conspicuous location