Fraser Health Authority



INSPECTION REPORT
Health Protection
NMAR-B23RFJ
PREMISES NAME
Coffee Mug Restaurant		Tel: (604) 534-0103
Fax:
PREMISES ADDRESS
2426 200th St
Langley, BC V2Z 1X1		INSPECTION DATE
June 25, 2018		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Eun Ja Kim		NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 5
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
312 - Items not required for food premises operation being stored on the premises [s. 18]
Observation: Tools and materials stored above 2 compartment sink.
Corrective Action(s): Relocate tools and materials to storage room, out of food preparation area.
Violation Score: 5

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

Dishwasher final disinfecting rinse above 71 Celsius.
Coolers at and below 4 Celsius.
Sanitizer in use, at 100 ppm Chlorine.
Surfaces maintained.
Light fixtures fully functional
Washroom supplied with liquid soap and paper towels.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: NMAR-B23RFJ
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: 0.25 hour
Specific comments:
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