INSPECTION REPORT Health Protection ANAN-B8NS25

PREMISES NAME Homespun Cafe		Tel: (778) 865-1349 Fax:
PREMISES ADDRESS 301 Columbia St E New Westminster, BC V3L 3W5		INSPECTION DATE January 22, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Parisa Jalilvandhemmati		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 7

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Undercounter fridge (black) is at 7 degC. Thermostat adjusted at time of inspection. Corrective Action(s): Ensure that the fridge temperature is maintained at 4 degC or below at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Equipment has been moved around and another soup warmer added. Corrective Action(s): Submit a floor plan with the new layout. Violation Score: 1 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: The temperature log is not being maintained. Corrective Action(s): Maintain the temperature log as discussed. Violation Score: 1

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

Comments

-Hand sink's fully equipped -200ppm bleach is available in a spray bottle for sanitizing -Soups/Chili are purchased from Cioffi's. They're reheated and kept above 60 degC. There are 2 soup warmers on-site now. KEEP RECEIPTS ON-SITE. -All other coolers are below 4 degC -Freezers are below -18 degC -The 2 coolers in the downstairs storage room is under 4 degC and the freezer is below -18 degC -Operators have valid FS level 1 certification -Over the counter burner is on-site. Operator claims the burner is used to heat up water/turkish coffee and to boil eggs for the sandwiches. As discussed, one of the conditions on your permit is NO GREASE LADEN VAPORS. You do not have an exhaust hood and cannot be cooking any foods on-site that produce grease laden vapors.