INSPECTION REPORT Health Protection 238526

PREMISES NAME Cuatro Coffee		Tel: (604) 498-2418 Fax:
PREMISES ADDRESS 202 - 9014 152nd St Surrey, BC V3R 4E7		INSPECTION DATE August 24, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jason Correa		NEXT INSPECTION DATE August 25, 2017
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 = 0

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine interior contained deposits of mould or mildew. Corrective action: Empty the ice machine and clean / sanitize interior according to manufacturer's directions. (E.g. wipe with soapy solution, rinse, and sanitize with a 100 - 200 ppm bleach soluton. Allow to air dry). Equipment must be in sanitary condition to reduce risk of contaminating food. Date to be Corrected by: Today Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Low-temp dishwasher had 0 ppm chlorine residual at the plate on final rinse cycle. Corrective action: Service the dishwasher so that it dispenses at least 50 ppm chlorine residual on the palte (Final rinse). As an interim solution, use the 2-compartment sink method to wash, rinse, and sanitize / air-dry all re-usable utensils and dishes. All dishes run through the dishwasher today must be re-sanitized. Proper sanitizing is required to kill bacteria or viruses that may cause foodborne illness. Date to be Corrected by: Today Corrective Action(s):

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

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

Comments

- Facility in excellent sanitary condition - All handwash stations adequately stocked with liquid soap, paper towels, and hot/cold running water - All display, prep, and stand-up coolers at 4C or less (required: 4C or less) - Stand-up freezer at -18C or less (required: -18C or colder) - Quats sanitizer in spray bottles were measured to 200 ppm quats residual - Original quats stock bottle measured at 200 ppm quats residual - Wiping cloths for quats are clean and replaced every 4 hours. - Portafilters are disassembled and sanitized by heat multiple times a day - Employee on-site has FOODSAFE from March 2013. Note: This will expire on July 31, 2018. Ensure that FOODSAFE 1 or its refresher course is taken before July 2018. More details at www.foodsafe.ca - Permit to operate posted in clearly visible location - No hot-holding was performed at time of inspection - Staff routinely weep and mop floor to keep facility in sanitary condition - good - NOTE: To sanitize using 2-compartment sink method, the first sink should be used to wash and rinse using detergent and water (45C). The second sink should be filled with bleach solution (100 ppm) - 1/2 teaspoon bleach per litre of water (45C) Fully immerse dishes for 10 seconds to sanitize. Air dry dishes on a rack. Recommendations: - Ventilation slats are stating to accumulate dust. Remove the slats, wipe them down, and run it through the dishwasher once its functional. - Begin maintaining dishwasher logs to ensure that dishwasher dispensers sanitizer.