INSPECTION REPORT Health Protection MKIM-CSMV2S

PREMISES NAME Starbucks Coffee #4810		Tel: (604) 522-7573 Fax:
PREMISES ADDRESS 411 Columbia St E New Westminster, BC V3L 3X3		INSPECTION DATE June 9, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Pauline Chan		NEXT INSPECTION DATE 12 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer pail observed to have 100 ppm QUATs at the time of inspection. Corrective Action(s): Operator replaced sanitizer pail solution with 200 ppm QUATs at the time of inspection. Replace the solution even if it has not been the required amount of time if the solution looks visibly soiled. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station obstructed at the time of inspection due to dishwashing basket being place ontop of the hand washing station. Corrective Action(s): Ensure not to block access to hand washing sink at all times. 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 washing stations equipped with hot/cold running water, single use paper towels, liquid hand soap. - All coolers at 4C or lower - All freezers at -18C or lower - All cold holding units equipped with working thermometers - Temperature log and sanitation log maintained and updated daily - 2 compartment sink equipped with sink plugs - High temperature dishwasher had a final rinse of 77.4C on plate surface - Ice machine & ice scoop maintained in a clean and sanitary manner - Food kept at least 6 inch from floor level - Food date stamped in coolers - General sanitation satisfactory - No sign of pests - Staff on site FoodSafe level 1 certified