INSPECTION REPORT Health Protection 258732

PREMISES NAME Starbucks Coffee #4105		Tel: (604) 596-5459 Fax:
PREMISES ADDRESS 15941 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE August 16, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Linda Rohrlack		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A sanitizer pail at the front beverage preparing area was measured QUATs at 50ppm per test strip. Corrective action: Staff member replaced QUATs sanitizer at 200ppm. Ensure all sanitizer in pails are maintained at 200ppm QUATs using test strips. Health rationale: Food contact surfaces must be sanitized using approved sanitizer at the approved concentration/per manufacturer's direction, to reduce pathogen level and/or toxin production. Corrective Action(s):

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection was conducted. The following were observed. 1. Temperatures Under-counter cooler (near blenders) at 2.2C. Under-counter coolers (near cashier) at 2.6C and 3.9C. Under counter cooler at front handwashing station at 4C. Back cooler (sandwiches) at 2.2C. Back cooler (milk) at 3.0C. Freezer #1 at -19.0C. Freezer #2 at -21.7C. High temperature dishwasher measured 76.8C at the plate level during rinse cycle. All cold holding units are equipped with an accurate thermometer. Temperature logs are maintained (twice daily) and up to date. Front display cooler at 3.2C. 2. Sanitation Front and back hand washing stations were accessible and equipped with hot and cold running water, liquid soap and paper towel. QUATs in the sanitizer pail near front handwashing station was measured at 200ppm per test strips. QUATs from the dispenser was at 200ppm per test strips. Sanitizer pails are changed after 1-2 hours. 2 compartment sink with drain plugs available for manual dishwashing. Ice machine was maintained in a sanitary condition. Washroom handwashing stations were equipped with hot and cold running water, liquid soap and paper towels. QUATs test strips available. Overall sanitation was excellent. 3. Storage All food and equipment were stored above ground at least 6 inches. Food were covered and labeled/dated. Single-use containers and utensils were stored in a sanitary manner. 4. Pest activity No visual sign of pests observed during inspection. Pest control program is in place. 5. Administrative Permit was posted in a conspicuous location. FOODSAFE level 1 equivalent certified staff was present (certificate expires on 2024/02/09). 6. Handwashing Staff members were observed to be washing hand frequently and in between tasks.