INSPECTION REPORT Health Protection ABAI-BBBMC7

PREMISES NAME Waves Coffee (Hastings St)		Tel: (778) 322-6303 Fax:
PREMISES ADDRESS 4204 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE April 17, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mourad Saad		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 = 15

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A) Noted three large hot water urns stored around the hand sink by the oven. Access to soap and paper towel obstructed. Staff member removed hot water urns at time of inspection. B) Noted large garbage can stored in front of the hand sink by the two compartment sink in the back. Garbage can was relocated at time of inspection. ** No concerns with accessibility to the hand sink across from the ice machine. Corrective Action(s): Do not obstruct any of the hand was stations in the premises. All hand wash stations are to be clear and fully accessible at all times for use. Operator to consider obtaining a smaller garbage can for the back area as this issue was noted on the previous inspection report. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

All hand wash stations were fully equipped with soap, paper towel, hot and cold running water. See violation code 401 re: obstruction All coolers 4C or less (display case, undercounter, sliding two door upright milk cooler...etc) Freezers -17 and -18C Premises does not do any hot holding. All foods are precooked items and reheated per order. Good general sanitation. No obvious sign of pest activity noted at time of inspection. Dry storage area well maintained. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Dipper well operational. Reminded staff to ensure that the running water is at adequate pressure to ensure water is circulated/turned over at an adequate rate (ie. the stirring spoons/utensils must not be stored in stagnant water). Quat sanitizer at source, in spray bottle and in container with cloths submerged 200ppm. High temperature dish washer achieved 71C (with thermolabel). All foods appeared protected (ie. stored off the ground, covered,