INSPECTION REPORT Health Protection MLOO-BBBS3E

PREMISES NAME Gourmet Cup #44		Tel: (604) 852-6360 Fax:
PREMISES ADDRESS 303 - 32900 South Fraser Way Abbotsford, BC V2S 5A1		INSPECTION DATE April 17, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Youngmee Kim		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] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Ambient temperature of the small white cooler was at 10-11C. Milk stored in this cooler measured 5C. Ice build up observed inside this cooler. Only small amounts of milk is stored in this cooler and is used up quickly. Corrective Action(s): Ensure milk and other potentially hazardous foods are not stored above 4C for more than 2 hours. Defrost the cooler and ensure it is able to maintain temperatures of 4C or less. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two sausage rolls were held at room temperature at the display case. The sausage rolls were approximately 20C. The operator states the sausage rolls are usually cooked in the oven at 9:00 AM and displayed at room temperature until about 1:00 PM. Afterwards, the sausage rolls are put into the cooler. Room temperature holding time records were not being maintained. This observation was made at approximately 1:00 PM. Corrective Action(s): Discard the sausage rolls. Ensure all potentially hazardous foods are not held at room temperature for more than 2 hours. The foods must be discarded after the 2 hour limit has been reached, not returned to the cooler. Ensure holding time records are being maintained (time leaving oven and time to discard). This is a repeat violation. Further observations may result in enforcement action (correction order, violation ticket, disallow room temperature holding of potentially hazardous foods). Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping towels for the steam wands were stored in a bleach sanitizer containing dirty cups. Corrective Action(s): Provide a separate container of bleach sanitizer for storing the wiping towels. Ensure steam wands are being sanitized throughout the day. Ensure dirty cups are being washed and sanitized in the dishwasher. Violation Score: 5

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FOODSAFE Level 1 certification has expired. Operator states certification was obtained about 10 years ago. Corrective Action(s): Obtain FOODSAFE Level 1 certification. Ensure at least one FOODSAFE Level 1 certified staff member is present during operation of the business. Keep a copy of all FOODSAFE certificates on site for review. Violation Score: 1

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - Coolers (stand-ups, undercounter, sandwich display) are < or = 4C - Chest freezer is < or = -18C - High temperature dishwasher is available. Final rinse temperature reached 74.6C at the plate level. - 200 ppm bleach sanitizer is available in container with wiping cloths (after correction) - Ice machine is maintained. Ice scoop is stored in a sanitary manner. - No signs of pests observed during inspection - Premise is well lit - Permit is posted