INSPECTION REPORT Health Protection JKWK-B8AUUX

PREMISES NAME Elements Cafe		Tel: (604) 205-0088 Fax: (604) 205-5086
PREMISES ADDRESS 108 - 3855 Henning Dr Burnaby, BC V5C 6N3		INSPECTION DATE January 10, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Heidi Kim		NEXT INSPECTION DATE January 11, 2019
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods stored above 4C in inline cooler and display cooler Corrective Action(s): Ensure to store potentially hazardous foods below 4C. Perishable foods in these displays discarded at the time of inspection. Temperature monitoring of all holding units with documentation will be required. Violation Score: 9 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Observed hand washing sink being used for deposal of old coffee and used for rinsing cups. Corrective Action(s): Ensure hand washing sink is dedicated for handwashing only. All disposal of left over food or utensil cleaning should be done in the 2 compartment sink or dishwasher. Violation Score: 3

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Observed flats of pop stored on the floor. Corrective Action(s): Ensure all foods and food storage is placed at least 15cm above the ground Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Inline cooler one observed to be at 11C 2. Display cooler was observed to be at 9C Corrective Action(s): Ensure both these cold holding units are able to keep perishable foods below 4C. Repair these units and do not store perishable foods in these units until verified in follow up inspection. Violation Score: 15

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

Comments

Premise is Sanitary Dishwasher unit observed at 84C at final rinse with min/max temperature probe Bleach sanitizer at 200 ppm in use Soup pot on stove at 62C 2 soup pot holding units not in use at time of inspection Stand up cooler 1 at 4C 2 compartment chest cooler at 4C Oven warmer at 65C Display cooler 1 at 4C Pop machine cooler at 4C (no perishables stored) Freezers 1, 2, and 3 at -18C or below Storage standup cooler at 4C 2 compartment sink in use Hand washing sinks have liquid soap paper towels and warm running water Premise free of pests at the time of inspection Note: Ensure all temperature holding units have accurate probes and temperature monitoring for these are conducted everyday.