INSPECTION REPORT Health Protection AKWN-BMNULV

PREMISES NAME Gourmet Cup Beverage Station		Tel: (604) 540-8827 Fax:
PREMISES ADDRESS K4 - 610 6th St New Westminster, BC V3L 5V1		INSPECTION DATE March 13, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Wonseon Lee		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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): In-use wiping cloths not stored in sanitizer. Corrective Action(s): In-use wiping cloths need to be stored in sanitizer in between uses to prevent bacteria from growing on them. Provide two buckets of sanitizer, one for each work area. Use 1/2 teaspoon of unscented household bleach per 1 litre of water as the sanitizer and ensure there is an adequate volume of sanitizer in each bucket to fully submerge the wiping cloths. Sanitizer shall be changed every 2-4 hours. Operator corrected at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Soap dispenser for handsink was broken. Corrective Action(s): Replace broken soap displenser to ensure soap is dispensed easily for hand washing. Date to be corrected: March 14, 2020. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff was not able to provide proof of Foodsafe Level 1 certification at time of inspection. Operator was not onsite at time of inspection. Corrective Action(s): Provide proof of Foodsafe Level 1 certification for all staff (3) to the undersigned for review. March 20, 2020 Violation Score: 1

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

Comments

General observations: Sandwich display cooler was 2 degrees Celsius. Pastry display cooler was not used as a cold holding unit as all foods displayed in it are non-potentially hazardous foods. Bar freezer was -10 degrees Celsius. Bar coolers (x2) were 4 degrees Celsius or less. Food storage and display practices were good. Hand sink was stocked with liquid soap and paper towels. All sinks were equipped with hot and cold running water. Staff hygiene and food handling practices were satisfactory. General sanitation was satisfactory. High temperature dishwasher had a final rinse temperature of at least 72.8 degrees Celsius (as per min/max thermometer); Rinse gauge indicated 85 degrees Celsius. Please ensure to monitor the rinse water temperature gauge to ensure it is showing at least 82 degrees Celsius. If the gauge indicates rinse water temperature is less than 82 degrees Celsius, the utensils are not being properly sanitized. Chemicals were stored in a safe manner. No signs of pests. Revised food safety plans were reviewed - no concerns noted.