Fraser Health Authority



INSPECTION REPORT
Health Protection
DSEA-BL8RD4
PREMISES NAME
The Hide Out Cafe		Tel: (604) 521-3344
Fax:
PREMISES ADDRESS
716 Carnarvon St
New Westminster, BC V3M 6V4		INSPECTION DATE
January 27, 2020		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Melissa Serrano		NEXT INSPECTION DATE
January 28, 2020
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 12
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: General cleaning required in the following areas;
-around the soup station (elec panel wall, knife and utensil wall)
-underneath the display cooler
-floors around the back of house
-back of house shelving unit, storage bins, and blender
-coffee creamer station cupboards
Corrective Action(s): Clean and sanitize the above noted areas, this must be done on a more frequent basis.
Violation Score: 9

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Wall/floor joint in the back of house crumbling in some parts and requires new baseboards.
Corrective Action(s): Replace baseboards. Due 5 weeks.
Violation Score: 3

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

=Handwash station stocked with liquid soap, paper towels, and hot/cold running water
=Small prep cooler (4C), large prep cooler (4C), display cooler (4C), BOH glassdoor cooler (4C), domestic cooler (3C) and front of house drink cooler (4C) measured < 4 degrees C. mini cooler only holds tortillas
=Domestic top freezer (-8C), front of house chest freezer (-22C), and BOH chest freezer (-25C)
=Soup hot holding (77C and 65C) measured > 60 degrees C
=High temperature dishwasher had a final rinse temperature of 74.0 C at the dish surface (minimum 71 C required for proper sanitizing)
=Sanitizer solution approximately 200 ppm QUATS available in spray bottles
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=Staff hygiene satisfactory at the time of inspection; Operator's (MS) FOODSAFE level 1 certification valid to Aug 2023
=Permit posted in a conspicuous location