INSPECTION REPORT Health Protection JCHW-AF4QHV

PREMISES NAME Espresso Cafe		Tel: (604) 590-2299 Fax:
PREMISES ADDRESS 1112 - 7330 137th St Surrey, BC V3S 2W9		INSPECTION DATE October 26, 2016	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Ihab Youssif		NEXT INSPECTION DATE 6 Months
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 = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Pail of chlorine sanitizer had no detectable level of chlorine and coffee machine milk frother towel is not disinfected after each use. Corrective Action(s): Ensure sanitizer pail is maintained at 100ppm to 200ppm for proper sanitizing of food contact surfaces and towel used to wipe milk frother is sanitized after each use (towel can be placed on plate next to coffee machine after towel is sanitized). To prepare 100ppm to 200ppm chlorine sanitizer add half a teaspoon bleach to one liter of water. Chlorine sanitizer at 100pm to 200ppm was prepared at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Front display cooler thermometer was reading -5C (actual temperature was at 1C). Corrective Action(s): Ensure accurate thermometers are present in cold holding units to verify proper cold holding temperatures. Violation Score: 1

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

Comments

-Back upright cooler was at 4C. Water was found on the bottom of the cooler shelf and operator has contacted a technician. -Front display cooler was at 1C. -Dairy cooler was at 4C. -Back upright freezer was at -11C. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices satisfactory at the time of inspection. Ensure once canned items are opened, contents are transferred to food grade materials. -Ice machine was clean and well maintained. Ice scoop was stored in an insert inside the ice machine. -Foods displayed in the customer area properly protected from potential contamination. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. *FoodSafe Level 1 certificates issued prior to July 29 2013 (do not have an expiry date) expire on July 29, 2018. In order to recertify, students must either successfully complete a FoodSafe Level 1 or online refresher course (foodsafe.ca). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AF4QHV
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: 0.08 hour Specific comments: -Becel Margaine: 0.1 g trans fat / 7 g total fat. -Oil: trans fat free. -Other food items met the trans fat requirements.
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