INSPECTION REPORT Health Protection RSHA-BFFS94

PREMISES NAME Nat's Coffee House		Tel: (604) 948-0102 Fax:
PREMISES ADDRESS 125 - 5188 Springs Blvd Delta, BC V4M 2B7		INSPECTION DATE August 27, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sharon Stewart		NEXT INSPECTION DATE August 30, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Soiled articles/implements are being stored in holders/racks, storage containers noted soiled. Wiping cloths not being stored in a sanitizer. Corrective Action(s): Clean and sanitize all food contact surfaces. Store all items in a sanitary manner. Wiping cloths, are to be kept completely submerged, stored in a sanitizer at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sanitation - Facility unorganized, unused items stored on shelving, items being stored on floors, etc. Corrective Action(s): Clean and organize entire facility. Remove all unused/unwanted items to free up space. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Unused/damaged and broken equipment noted. Corrective Action(s): Repair, replace or remove all items. Violation Score: 1

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

Comments

- Temperature Control: No concerns. Monitoring conducted. Logs reviewed. - Mechanical Dishwasher: High temperature = Ok. -> Ensure all food contact surfaces/implements are being washed and disinfected on a timely manner. (ie: 3-4 hours) -> Wiping cloth storage discussed. Cloths are to be kept completely submerged and stored in a sanitizer solution at all times. - Food Storage: Refrigerated storage - Smaller items are to be stored on upper shelves in refrigeration units. Raw food iteems (ie: eggs) are to be stored below all other food items. prep cooler inserts are to be kept completely full to prevent air flow from escaping. All items are required to be stored in designated areas, off of floors. - Dry Storage room: All food items are to be kept stored off of floors. - Chemical storage: Items are to be kept stored separately from food items. - Sanitary Facilities: Handsinks are to be kept accessible at all times. - Staff hygiene: Discussed. - Sanitation: See Violation Notes. - Ice bin cleaning and disinfection discussed. Ice scoop are to be stored in a sanitary manner. - Garbage, Recycling and Composting Storage: All items are to be kept stored in covered, rodent proof containers. - Pest Control: Monitoring required. - Food Safe trained staff are required to be on site at all times. As discussed. - Food Safety Plan and Sanitation Plan are to be kept on site for reference. - Animals on site. Discussed.