INSPECTION REPORT Health Protection SSZO-BGKTRD

PREMISES NAME Elements Cafe		Tel: (604) 205-0088 Fax:
PREMISES ADDRESS 108 - 3855 Henning Dr Burnaby, BC V5C 6N3		INSPECTION DATE October 2, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Mee Sun Kim (Lisa)		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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sandwich prep cooler is measured to be 10.2oC (air temperature). Food temperature is measured to be 6.7oC (ham); 8.7oC (sliced cucumber). Thermometers in cooler (both top and bottom compartment) showed similar air tempreature. Corrective Action(s): Do not use cooler until temperature can be maintained at 4oC or less. All perishable foods in cooler discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitier in bucket or spray bottle noted at time of visit. Operator indicated the last bucket was dumped after lunch. Corrective Action(s): Sanitizer in bucket and/or in spray bottle must be available at all times. Sanitizer in bucket made at time of visit. At least 200ppm chlorine noted in bucket. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Counter under espresso machine requires cleaning Corrective Action(s): Clean above noted area Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Sandwich prep cooler is measured to be 10.1oC, over the maximum temperature of 4oC Corrective Action(s): After discarding perishable items and moving bigger containers away from air vents, cooler is able to maintain temperature at 3.6oC. Do not block air vents and ensure air circulation is reached by storing taller containers away. Violation Score: 3

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

Comments

Health permit is posted Sandwich display cooler: -1.9oC (min) 2-door sliding cooler (by espresso machine): 2.8oC 2-door sliding cooler (by dishwasher): 3.6oC Single door cooler: 1.8oC Back cooler: 4oC Beverage cooler: 2oC Thermometers available for monitoring All freezers: -15oC to -18oC No hot holding at time of visit (3pm), almost closing Hot and cold running water available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Note: 1. Temperature log should be maintained 2. Operator was portioning Japchae into small containers at time of visit. Operator indicated the food was made at home and intended for church only. Do not prepare (ie. cut, cook, portion, etc) personal food items at business. 3. Frying pans and few oil containers noted in facility. Facility has no ventilation exhaust system and therefore no cooking of foods that generates grease laden vapor is allowed. Remove all frying pans and oil from facility.