INSPECTION REPORT Health Protection YTAN-CT6QKB

PREMISES NAME Starbucks Coffee #4783		Tel: (604) 574-0664 Fax:
PREMISES ADDRESS 108 - 15161 No 10 Hwy Surrey, BC V3S 9A5		INSPECTION DATE June 26, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jodie Ruhl		NEXT INSPECTION DATE 12 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): Sanitizer pails and containers measured at 100 ppm. Corrective Action(s): Staff changed sanitizer solution in pails and containers at time of inspection, 200 ppm (QUATS) detected. Sanitizer pails are normally changed every 2 hours according to staff, however because of high volume/usage, ensure to change sanitizer solution more frequently (when solution becomes visibly dirty/cloudy). Trying changing timers to every hour and use test strips to check if solution is still 200 ppm at the end of the hour. If solution is below 200 ppm, change sanitizer solution even more frequently. 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

- Hand washing stations were accessible/unobstructed and properly supplied with hot/cold running water, liquid soap, and paper towels. - QUATS sanitizer solution available from dispenser at 200 ppm. - High-temperature dishwasher reached 75C at the dish surface during final final rinse cycle - good, minimum of 71C at the dish surface is required. - All coolers measured 4C or colder. - All freezers measured -18C or colder. - Thermometers available and temperature logs maintained. - Food stored protected from contamination and off the floor. - Equipment generally maintained in sanitary conditions (ice machine, ice scoop, coffee machines, sinks, etc.) - General sanitation satisfactory. Floors are cleaned daily, and deep cleaning (in hard-to-reach areas, under/behind equipment, etc.) is done at least once a week. - FoodSafe-certified staff onsite - No signs of pest activity noted at time of inspection. Regular pest control servicing is in place.