INSPECTION REPORT Health Protection YTAN-BHAP7P

PREMISES NAME Twins Coffee Shop		Tel: Fax:
PREMISES ADDRESS 7 - 5765 Glover Rd Langley, BC V3A 8M8		INSPECTION DATE October 25, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Suzi Park		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food stored in upright cooler (and cooler ambient temperautre) were measured to be at 8C. Corrective Action(s): Cooler temperature was adjusted at time of inspection. Ambient temperature of cooler had decreased to 2C by the end of the inspection. Ensure to monitor all cooler temperatures and keep a daily temperature log. 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

- Hand sink supplied with hot and cold running water, liquid soap, and paper towels - Bleach sanitizer solution available in bucket and in spray bottle at about 200 ppm. Reminder to mix only 1 tsp of bleach per litre of water, or 1 oz of bleach per gallon of water for proper concentrations - High-temperature dishwasher reached 73.4C at the dish surface during rinse cycle - In-use utensils for mixing coffee were being stored in ice water in between uses - good. - Sandwich prep cooler and undercounter cooler were maintaining temperatures of 4C or colder - Hot held soup was measured to be hotter than 60C - All freezers were maintaining temperatures of -18C or colder - Food storage practices satisfactory. Dry storage areas satisfactory. - Ice machine maintained in sanitary condition. General sanitation satisfactory. No signs of pest activity noted at time of inspection. - Accurate thermometers available for use. *Ensure to keep daily temperature logs up to date. - Foodsafe level 1 certified staff on-site. Reminder to keep all certificates available on-site.