INSPECTION REPORT Health Protection ECAO-APGN6Y

PREMISES NAME Starbucks Coffee #4739		Tel: Fax:
PREMISES ADDRESS 4847 Kingsway Burnaby, BC V5H 4T6		INSPECTION DATE July 21, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Chantal Gregoire		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation (CORRECTED DURING INSPECTION): Health Permit posted in backroom Corrective Action(s): Relocate so it is conspicuous for the public to see. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Hard-to-reach areas need more attention: under shelves in backroom there is clutter Corrective Action(s): Clean and disinfect more regularly Violation Score: 3

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

Comments

Temperature Controls: -2-door upright in back 3 deg C (milk) -1-door undercounter 1 deg C (sandwich) -2-door undercounter 0 deg C (milk) -2-door undercounter next to POS system 1 deg C (milk) NOTE: perishables at room temperature in display case are discarded at the end of the night as per operator -perishables for display purposes sign indicated NOTE: frozen sandwiches are defrosted in fridge overnight as per operator -okay -High temperature washer final rinse 77.7 deg C as per probe thermometer at plate level Chemical Controls: -QUAT type sanitizer dispenser >200ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, sanitizers and mechanical washer General Sanitation In-Use Utensils: knives are dishwashed every 2 hours as per operator -ensure not to exceed 4 hours NOTE: a few goods stored directly on the ground in the back -as much as possible keep foods/goods off the floor on your shelves/risers to facilitate cleaning and monitoring of pests underneath -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access