INSPECTION REPORT Health Protection JSAS-CQTSFN

PREMISES NAME Crepe Delicious (Burnaby)		Tel: (604) 771-6202 Fax:
PREMISES ADDRESS 346 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE April 12, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) (Johnny) Zhong Heng Chen		NEXT INSPECTION DATE April 19, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Crepe prep cooler - top food inserts overfilled and food containers stacked upon top inserts. Corrective Action(s): Top food inserts are not to be filled beyond fill line as food will not be maintained at 4 C. Do not double stack food items on prep cooler top inserts. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer containers in back kitchen and front service area 0 ppm chlorine. Staff on duty untrained how to use chlorine sanitizer test strips or what concentration to maintain sanitizer. Staff observed rinsing blenders in front sink between uses with no cleaning and sanitizing procedures. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 100 ppm chlorine solution 4)allow surface of item to air dry before next use. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Violation Score: 15

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shelves in kitchen and storage room lined with sheets of cardboard. Corrective Action(s): Remove cardboard pieces from surfaces as they cannot be cleaned. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Both staff on duty at beginning of inspection did not possess a valid Foodsafe certificate or equivalent. Corrective Action(s): Additional staff are to obtain a certificate in Foodsafe or equivalent training. Violation Score: 1

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

Comments

Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Premise sanitation is satisfactory. Professional pest control service in place. High temperature sanitizing dishwasher 72 C achieved. 1 door undercounter cooler 3 C drink cooler 4 C, left gelato freezer -3 C, right gelato freezer -2 C crepe prep cooler 0 C, 2 door undercounter cooler 4 C Dipper wells in use for storage of gelato scoops and crepe spatula - flowing cold water Storage room: 2 door cooler 3 C, 2 door freezer -19 C