INSPECTION REPORT Health Protection JFEN-C47VD8

PREMISES NAME Creekside Coffee Factory (Willowbrook)		Tel: (604) 514-8220 Fax:
PREMISES ADDRESS C1 - 20202 66th Ave Langley, BC V2Y 1M9		INSPECTION DATE June 21, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ji Youn Yoo		NEXT INSPECTION DATE 1 Month
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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Display fridge is maintaining foods at 12-15 degrees C. Corrective Action(s): Operator discarded two remaining sandwicihes. Do not store any potentially hazardous foods in this fridge until it is capable of maintaining foods at 4 degres C or colder. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food contact surfaces are not being sanitized throughout the day. IE cutting boards knives and milk jugs. Corrective Action(s): Ensure that all food contact surfaces are being sanitized at least every two hours or after use. Operator mixed a 100 PPM chlorine bleach residual to store wiping cloths. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Premises has a buildup of debris along floor to walls and under equipment. Corrective Action(s): Reorganize premises, remove any unneeded items and thoroughly clean and maintain premises. Violation Score: 3

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

Comments

Upright fridge, sandwich prep fridge and dairy fridges are 4 degrees C. or colder. Freezer is -18 degrees C. Dishwasher not turned on during inspection. Ensure high temperature dishwasher reaches 71 degrees C at the plate surface during final rinse. To verify at follow up inspection. Operator has soap and hot and cold running water at handsinks. Ensure that single use towels are being used to dry hands a handwashing startions. Do not keep dishes in the handsinks.