INSPECTION REPORT Health Protection TSTY-AE7RQY

PREMISES NAME Starbucks Coffee #18290		Tel: (604) 536-8232 Fax:
PREMISES ADDRESS 127 - 15850 26th Ave Surrey, BC V3S 2N6		INSPECTION DATE September 27, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kristy Cantin		NEXT INSPECTION DATE 5 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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quat sanitizer was measured at a concentration of 50ppm in two sanitizing cloth containers. Corrective Action(s): Refilled with fresh sanitizer at 200ppm. Ensure solution is changed out at a frequency that maintains sanitizer at this strength. 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

*General sanitation very good. No pest issues observed during inspection. *Hand sinks at front service area and in back room equipped with warm water, liquid soap and paper towels. Note: taps on back room hand sink require several turns to operate. It is highly recommended that these be adjusted/replaced in order to minimize re-contamination of hands after washing. *High-temperature dish sanitizer reached a final rinse temperature of > 71 C at the plate level (approximately 76 C). *Quat sanitizer dispenser at two-compartment sink operating at 200ppm. *Sanitizing cloths stored in sanitizer solution. *All cooler and freezer temperatures satisfactory. Note: ensure thermometer in under-counter sandwich cooler (far left hand side of back counter in service area) is found or replaced by tomorrow (28th September 2016). *Temperature records are being kept. *Dry storage areas for coffee and bakery items maintained in tidy condition. All food stored off the floor and protected from contamination. *Best-before dates checked on dairy and other creamer items OK. *Blender jugs rinsed using sprayer unit; sprayer operational.