INSPECTION REPORT Health Protection ECAO-AP9SG4

PREMISES NAME Cafe Joie		Tel: (778) 862 8761 Fax:
PREMISES ADDRESS 110 - 6125 Sussex Ave Burnaby, BC V5H 4G1		INSPECTION DATE July 14, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yeawon Lee & Yunhee Park		NEXT INSPECTION DATE July 28, 2017
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Again no sanitizer for food contact surfaces available at time of inspection -this was noted in last routine inspection back on April 27, 2016 report Wiping towels are left on counters. No Chlorine Test Strips available for monitoring sanitizer solutions Corrective Action(s): Your bleach sanitizer must be made first thing in the morning then maintained at >100ppm chlorine residual Wiping towels must be left in sanitizer solution between uses (wet towels left on counters are a breeding ground for bacteria) Continued citations here will require increased enforcement (order, ticket) Violation Score: 5

Non-Critical Hazards: Total Number: 6

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Health Permit is missing. Corrective Action(s): Post your Health Permit conspicuously for the public. If you cannot locate it phone 604-918-7690 for replacement Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Large storage room downstairs (P1) has about a 2 inch gap under door Corrective Action(s): Place a door sweep on the door to better exclude rodents -there should be no gap under the door Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Open bulk foods downstairs: flour, sugar, etc. Corrective Action(s): Keep open bulk foods in rodent proof container shut tight to better exclude pests Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: -Equipment is being stored directly on the ground: Large storage room downstairs (P1) and back kitchen area -Daily Temperature Logs not being maintained for fridges and high temperature washer Corrective Action(s): -Maintain your equipment on your shelves off the floor to ease cleaning and monitoring of pests -Maintain Daily Temperature Logs for all fridges and high temperature washer -templates provided Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Many goods in large storage room downstairs and some equipment in the back kitchen area no longer related to business Corrective Action(s): Remove ALL goods no longer related to the restaurant from the premises Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: fridge next to coffee machine has no thermometer at food level Corrective Action(s): All fridges require an accurate thermometer at food level for quick temperature assessment daily Violation Score: 1

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

Comments

Temperature Controls: -2-door upright (large storage room) 4 deg C (milk) -combo fridge (large storage room) 1 deg C (egg whites) -NOTE: egg whites are past the best before date and should be discarded -GE combo fridge (small storage room) 4 deg C (soy) -SBS combo fridge (small storage room) 3 deg C (milk) -1 door display 4 deg C (egg whites) -1-door undercounter next to washer 1 deg C (fruit) -1-door undercounter next to ice machine 3 deg C (sandwich) -2-door display 4 deg C (macaroon) -1-door undercounter next to coffee machine 2 deg C (milk) -NOTE: do not overstuff your fridges leave some gaps between foods to better allow cool air circulation - Chemical Controls: -post dishwash signs at 2-compartment sink -post handwash signs at handsinks General Sanitation pass -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Follow-up inspection July 28, 2017 for infractions cited