INSPECTION REPORT Health Protection LKIM-CCSMT3

PREMISES NAME Starbucks Coffee #9039		Tel: (236) 688-6756 Fax:
PREMISES ADDRESS 015-01 - 4525 Lougheed Hwy Burnaby, BC V5C 4A1		INSPECTION DATE March 22, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Keira Hart		NEXT INSPECTION DATE 6 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pooling water under ice machine in back area. Appears ice machine is leaking. . Corrective Action(s): Have item inspected for leaks. Unit should not be pooling so much water as 1) this can contribute to a pest infestation and 2) this can become a larger plumbing/equipment issue. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (80.1) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - All containers used to store lids/utensils/etc. in good sanitary condition - Blenders in good sanitary condition - washed in dishwasher with sanitizing cycle every 2-4 hours or more as necessary - Frequently used items, i.e. tongs, knives, washed in dishwasher with sanitizing cycle every 2-4 hours or more as necessary - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection