INSPECTION REPORT Health Protection JAHN-AXPPJP

PREMISES NAME Legal Grounds Coffeehouse		Tel: (604) 859-7333 Fax:
PREMISES ADDRESS 2 - 33775 Essendene Ave Abbotsford, BC V2S 2H1		INSPECTION DATE April 10, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Elizabeth Elrick		NEXT INSPECTION DATE April 12, 2018
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 = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The fridge on the far right, where cheese and some wraps were stored, measured 6-7C. The owner moved potentially hazardous foods to other fridge that was <4C. Corrective Action(s): Lower the temperature of the fridge to or below 4C for storing any potentially hazardous foods. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Observed some slime on the hose in the ice machine. 2. No chlorine residual was detected in the low temp dishwasher. The level of sanitizer in the bucket was low. The owner went to purchase a new container at the time of inspection. However, the chemicals she bought were not sanitizers (they were detergent and rinse aid). Sanitizer was ordered and is expected to arrive this afternoon. Corrective Action(s): 1. Empty the ice machine, clean, sanitize with 100ppm chlorine and let it air dry. This shall be implemented on a regular basis to prevent the growth of slime/biofilm. DATE TO BE CORRECTED: TODAY 2. Plug one of the compartments in the 2 compartment sink and have 100ppm chlorine sanitizer made for sanitizing dishes after washing and rinsing dishes through the dishwasher. Utensils shall be sanitized for 2 minutes and then air dried. This method should only be used until the sanitizer arrives. Low temp dishwasher shall be in good working order and produce at least 50ppm chlorine at plate's surface at all times. Chlorine concentration must be checked with the test strip that is on site at the start of each day. As this is a repeat violation, further enforcement may be implented in future inspections if the same violation is observed. Violation Score: 5

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

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

Comments

- Handsink is maintained with hot & cold running water, liquid soap and paper towels - 100-200ppm chlorine sanitizer is available in bucket - Temperatures of refrigeration units in the service area meet regulatory requirements (<4C) - Temperatures of freezers in the basement storage area meet regulatory requirements (<-18C) - Soup is made, cooled in a freezer and used within 2 days - Hot holding food (soup) measured >60C - Observed some meat stuffings being cooled on a stove. The owner noted that the cooking has just finished. Ensure that food is cooled from 60C to 20C within 2 hours and then from 20C to 4C within 4 hours. - Foods are stored off of floor in the basement storage area - No signs of pest activity observed

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JAHN-AXPPJP
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment