Fraser Health Authority



INSPECTION REPORT
Health Protection
DSEA-B8PQV2
PREMISES NAME
The Hide Out Cafe		Tel: (604) 521-3344
Fax:
PREMISES ADDRESS
716 Carnarvon St
New Westminster, BC V3M 6V4		INSPECTION DATE
January 23, 2019		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Melissa Serrano		NEXT INSPECTION DATE
6 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 = 14
Critical Hazards: Total Number: 1
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Bucket of tomato soup cooling at ambient temperatures. Product measured 39.8C internal, product had been cooked off 3 hours prior.
Corrective Action(s): Discarded.
All hot potentially hazardous foods are to be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours of less. Soup can be cooled rapidly using an ice bath or small, shallow containers after the soup has sufficiently cooled (not when immediately removed from the heating unit)
Violation Score: 5

Non-Critical Hazards: Total Number: 3
304 - Premises not free of pests [s. 26(a)]
Observation: Rodent droppings observed in the cupboard underneath the espresso machine as well as under the sink.
Corrective Action(s): Remove the droppings and clean/sanitize the area.
Violation Score: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: Side door propped open at the time of inspection.
Corrective Action(s): Closed. Keep doors closed to prevent the entry of pests
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Duct tape used for broken panini knife handle and back of house cutting board.
Corrective Action(s): Remove duct tape and replace broken equipment. duct tape is not a sanitizable surface
Violation Score: 3

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

Handwash station stocked with liquid soap, paper towels, and hot/cold running water
=Small prep cooler (3C), large prep cooler (3C) front of house drink cooler (4C), and domestic cooler (4C) measured < 4 degrees C. mini cooler only holds tortillas
=Domestic top freezer (-15C), front of house chest freezer (-10C)
=Soup hot holding (89C) measured > 60 degrees C
=High temperature dishwasher had a final rinse temperature of 79.1 C at the dish surface (minimum 71 C required for proper sanitizing)
=Sanitizer solution approximately 200 ppm QUATS available in spray bottles
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=Staff hygiene satisfactory at the time of inspection; Staff FOODSAFE certification verified
=Permit posted in a conspicuous location