INSPECTION REPORT Health Protection JAHN-B4YPV8

PREMISES NAME College Cafe		Tel: (604) 618-7382 Fax: (604) 936-1398
PREMISES ADDRESS 516 Brookmere Ave Coquitlam, BC V3J 1W9		INSPECTION DATE September 26, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Becky Lu		NEXT INSPECTION DATE October 03, 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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sandwiches that are made on site are stored at room temperatuare. Corrective Action(s): Sandwiches shall be stored in the fridge at or below 4C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Shelves under hot holding unit and under 3 compartment sink were dirty. Cardboard boxes were used to line the shelves. Corrective Action(s): Remove all cardboard boxes. Clean the surfaces where food splatter is observed. DATE TO BE CORRECTED BY: Oct.3.2018 Violation Score: 15

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

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

Comments

- The facility is equipped with hot & cold running water - Handsink is stocked with liquid soap and paper towels - Coolers measured <4C - Coolers are equipped with thermometers - Hot foods are purchased from T&T in the morning, re-heated on site and stored at room temperature for 2 hours (11am-1pm) during lunch. Leftovers are not re-used. - 100ppm chlorine sanitizer available in a bucket with cloths - Single use utensils used for customers ATTENTION: - Rice scoops must be stored in ice bath to prevent potential multiplication of microorganisms. - Obtain a probe thermometer to check temperatures of foods after cooking. Ensure 74C is reached. - Prove a copy of FOODSAFE certificate(s) to the inspector at the follow up inspection.