INSPECTION REPORT Health Protection MBEK-BD5VRN

PREMISES NAME Starbucks Coffee #52925		Tel: (604) 366-9041 Fax: (604) 708-2216
PREMISES ADDRESS 105 - 16010 24th Ave Surrey, BC V3S 0G1		INSPECTION DATE June 14, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tim Keeping		NEXT INSPECTION DATE June 28, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quaternary ammonium compounds (quats) sanitizer was measured at 100 ppm in two small containers and bucket located at front. Corrective Action(s): Quats sanitizer was changed at time of inspection and retested at 200 ppm quats. Ensure sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces (e.g. 200 ppm quats). Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Pooling liquid observed at base of cupboard located beneath shaker rinser and water tap. Corrective Action(s): Ensure above-noted area is properly cleaned to remove liquid and debris, which may potentially attract pests such as flies. Base of cupboard may need replacement if damaged--surfaces must be smooth, non-absorbent, easy-to-clean, and suitable for the intended purpose. Locate source of liquid and address this issue to prevent liquid from pooling further. Date to be corrected by: June 28, 2019. Violation Score: 3

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

Comments

Routine inspection conducted: - Coolers at 4 degrees C or less - Freezer at -18 degrees C or less - Cold holding units equipped with thermometers accurate to 1 degree C - Potentially hazardous food items in display cabinet are display only. - A two-hour timer is in use for small wares - Three sink plugs available for manual ware washing - High temperature dishwasher measured 73 degrees C at utensil surface during final rinse (minimum 71 degrees C at utensil surface) - Utensils and equipment, including ice machine, are maintained in sanitary condition. - Hand washing station is unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels - Staff observed to be washing hands properly - Chemicals are stored separately from food. - Temperature records are generally well maintained - FOODSAFE requirements met at time of inspection. FOODSAFE equivalent certificate produced at time of inspection is valid to 2020. - No signs of pest activity observed at time of inspection. - Washrooms maintained in clean condition.