INSPECTION REPORT Health Protection JSAS-BSWTQY

PREMISES NAME Starbucks Coffee #4610		Tel: (604) 430-4166 Fax:
PREMISES ADDRESS 347 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE August 28, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Adrianne Tobin		NEXT INSPECTION DATE September 03, 2020
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 = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food contents for both front counter 1 door cooler and front counter 2 door cooler: temp 9 C Corrective Action(s): Product discarded. To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris collecting on floor inside kiosk (floors sticky) and under coolers / freezers under storage room coolers. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: front counter 1 door cooler 9 c front counter 2 door cooler 9 C Corrective Action(s): Repair / adjust coolers to maintain food at 4 C or colder. Violation Score: 9

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

Comments

Handwashing facilities maintained. Professional pest control service in place. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) High temperature sanitizing dishwasher 76 C achieved. Sandwich cooler 4 C, back counter cooler 4 C Storage room: left freezer -5 C, right freezer -9 C, left cooler 2 C, right cooler 4 C COVID-19 Control Measures / Safety Plan - staff wellness screening system in place, health check and digital survey - staff mask protocols in place - staff handwashing protocols in place - Kay brand peroxide disinfectant available for high touch surface disinfection Note: Food grade sanitizer (red product) is not to be used for high touch surfaces - High touch surface schedule in place - protective barriers at front service counters - hand sanitizer available for customers and staff - floor markings in place to promote 2 meter social distancing of customers placing orders - condiment station closed ACTION: Due September 3, 2020 - Create comprehensive list of all high touch surfaces for frequent disinfection: door knobs / pushes, light switches, faucet handles, point of sale touch points, equipment handles, condiment station counter Stay update with COVID-19 safety standards and guidance information. Ministry of Health https://www2.gov.bc.ca/gov/content/health/about-bc-s-health-care-system/office-of-the-provincial-health-officer/current-health-topics/covid-19-novel-coronavirus BC Centre for Disease Control (BCCDC) http://www.bccdc.ca/health-info/diseases-conditions/covid-19 Fraser Health Authority https://www.fraserhealth.ca/health-topics-a-to-z/coronavirus#.XzGx5q2os2w WorksafeBC