INSPECTION REPORT Health Protection JELR-D272WQ

PREMISES NAME Starbucks Coffee #133		Tel: (604) 630-5222 Fax: (206) 318-0109
PREMISES ADDRESS 105 - 1155 56th St Delta, BC V4L 2A2		INSPECTION DATE February 5, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Miranda Cardinal		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two door reach in cooler used to store milk, cream, whipped cream, etc. in front service area has an air temperature of 8C. Food temperature is also 8C. Electronic monitoring - warning noted. Corrective Action(s): All dairy and higher risk (potentially hazardous foods) moved to an alternate cooler during inspection to be held at 4C or colder. Monitor this cooler and adjust, service, or repair if necessary. All higher risk foods are to be stored at 4C or colder. Keep daily temperature records for all coolers. Violation Score: 5

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Corrective Action(s): Verify that your electronic temperature warning system for the 2 door upright freezer has the appropriate warning. Current temperature is about -18C as required but the warning says it should be no lower than -2C (and refers to freezer as a fridge). Keep accurate records. Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some dirt/debris noted on floor in hard to reach areas. Corrective Action(s): Deep clean floor and cupboards and follow a routine cleaning schedule. Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Final rinse water temperature records are not being kept for the commercial high temp dishwasher. Wash water temperature only is being checked. Sanitation plan indicates that the required quats sanitizer concentration for manual sanitizing is to be 300-400ppm whereas the label for the quats sanitizer being used advises to use at 200ppm. Corrective Action(s): Update your sanitation plan so it reflects chemical label, use all chemicals as per their label, and keep accurate records.

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

Comments

Manager on site - other shift supervisors today have Food Safety training certificate. Manager on site during inspection does not have Food Safe training. *** At least one person on site is to have a valid Food Safe Level 1 (or equivalent) training certificate. Coolers are at 4C or colder with exception of 2 door dairy cooler - see above. Freezer at about -18C - ok. See above re electronic temperature recording. Hand washing sinks have hot/cold water, liquid soap, and paper towels in dispensers. Quats sanitizer - 50ppm - replaced with new sanitizer and 200ppm measured and is the required concentration as per label on chemical bottle. Commercial dishwasher has a 153F wash water temperature (150F required) and a final hot water sanitizing rinse (180F shown on final rinse gauge - 180F required) - good. Thermometer inside of the machine reached 160F as required. Note, only wash water temperature is being checked and recorded - see above. Cleaning - see above. Keep door closed when possible, clean, and continue with monitoring for pests. * Forward a copy of your latest pest control report to Fraser Health. Copy of this report to be emailed and inspection reviewed with supervisor on site.