INSPECTION REPORT Health Protection JCRH-B26VEQ

PREMISES NAME Starbucks #21341		Tel: (778) 998-7649 Fax:
PREMISES ADDRESS 3713 Kensington Ave Burnaby, BC V5B 0A7		INSPECTION DATE June 28, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vanessa Brown		NEXT INSPECTION DATE July 05, 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: -Residue/grime noted on 2 compartments (rinse and sanitize) of the warewashing sink. Corrective Action(s): -Scrub/clean sinks to remove residue/grime so that dishes can be effectively cleaned and sanitized. [Correction date: 5-June-2018] Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): -Sanitizer solution in 3 containers did not have adequate concentration. Quats detected in solutions were as follows: Larger bucket 100ppm, small insert 50ppm, small insert 0ppm. Corrective Action(s): -Ensure sanitizer is changed according to sanitation procedures (every 2 hours) or more frequently if solution appears dirty. When dispensing sanitizer solution, use test strips to verify concentration prior to filling containers as it can take some time for product to feed through dispenser. 200ppm quats detected from solution at dispenser. Violation Score: 5

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

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

Comments

-General sanitation was satisfactory although some attention needed in hard to reach areas particularly under drink counter -Handsink supplied with hot and cold running water, liquid soap and paper towel -Cooler temperatures were acceptable (4C or colder) -Undercounter cooler (sandwiches) 4C -Undercounter cooler (drinks) 4C -2 door undercounter cooler (barista) 3C -2 door reach in cooler 2C -Display cooler 4C -Freezer were maintaining product in a frozen state -2 door reach in freezer -13C -Storage room freezer -18C *Product levels in both freezers were very full. Ensure units are not overstocked so that doors are able to securely close and temperature is maintained. -High temperature dishwasher was functioning and met sanitizing temperature requirement. Final rinse was 76C at the dish surface.. -Manager present at the time of the inspection and has completed 'The National Food Safety Training Program' (equivalent to Foodsafe level 1). In Manager's absence, ensure there is 1 person present who has completed Foodsafe level 1. *Reviewed records for cooler and freezer temperatures. Numerous temperatures for multiple coolers are reported as negative and may not be accurate. Ensure temperatures recorded are accurate. Review monitoring procedures with staff.