Fraser Health Authority



INSPECTION REPORT
Health Protection
248271
PREMISES NAME
Starbucks Coffee #4620		Tel: (604) 575-7800
Fax: (604) 535-5157
PREMISES ADDRESS
103 - 18737 Fraser Hwy
Surrey, BC V3S 7Y3		INSPECTION DATE
July 12, 2021		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Wanda Smith		NEXT INSPECTION DATE
12 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0
Critical Hazards: Total Number: 2
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Observation: Sanitizer pails at front service area measured at <100ppm QUATS concentration. Operator mentioned that sanitizer dispenser may be running low at back.
Health rationale: QUATS sanitizer at concentrations below 200ppm is not adequate to effectively kill potential pathogens on food contact surfaces and can cause foodborne illness.
Corrective action: Operator replaced all sanitizer buckets and pails during time of inspection. All sanitizer pails measured at 200ppm QUATS. Ensure sanitizer buckets and pails with wiping cloths are managed frequently (as per sanitation plan) to prevent microbial growth and foodborne illness. Ensure sanitizer concentration is measured with test strips and that concentration is at least 200ppm QUATS.
Corrective Action(s):
Violation Score:

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Observation: Hand sink #1 at service area not supplied with paper towel or any other single-use drying method.
Health rationale: Single-use drying methods are necessary to practice proper handwashing techniques. Without paper towel, it may discourage foodhandlers to wash their hands adequately and/or at correct frequencies.
Corrective action: Paper towel was supplied at the handsink during time of inspection. Ensure all handsinks are supplied with paper towel at all times to ensure foodhandlers are encouraged to wash their hands frequently and properly.
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

Observed during inspection:

1) Temperatures:
-Stand up 2-door freezer at -18C.
-Stand up cooler at back at 4C.
-Display cooler at front service at 4C.
-Display cooler #2 at front service at 3C.
-2-door dairy cooler at 4C.
-Under counter beverage cooler at front service x4 at 3C.

2) Sanitation:
-Handsink #2 at front service area adequately supplied with soap, paper towel, hot and cold running water.
-Mop sink area kept in sanitary manner.
-3-compartment sink available with drain plugs.
-QUATS dispenser measured at 200ppm QUATS concentration.
-High-temperature dishwasher reached 75.6C at plate surface final rinse temperature (above minimum of 71C)

3) Storage:
-All food stored in sanitary manner in dry storage area.
-All foods kept off the ground (at least 6 inches).

4) Pests:
-No signs of pests during time of inspection.
-Pest control management company contracted (ABEL).

5) Administration:
-FOODSAFE Level 1 trained employee on premises during inspection.
-Operating permit visible during inspection.