INSPECTION REPORT Health Protection JELR-CJFVCT

PREMISES NAME Starbucks Coffee #133		Tel: (604) 630-5222 Fax: (206) 318-0109
PREMISES ADDRESS 105 - 1155 56th St Delta, BC V4L 2A2		INSPECTION DATE September 20, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Miranda Cardinal		NEXT INSPECTION DATE 8 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor in corners along floor wall junctions and in hard to reach areas requires cleaning. Corrective Action(s): Person in charge advises that there is a deep cleaning scheduled for this week. Follow routine cleaning schedule. Violation Score: 3

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

Comments

Large 2 door cooler and small single door coolers (including egg cooler) - air temperature 4C/40F or colder - good. 2 door under counter prep cooler - air temperature right side 4 C and left side about 5 C - note that left side door seal is worn and door is difficult to close. *** Person in charge today advises new seals are available and scheduled to be installed on prep cooler door. Install as soon as possible and in meantime, door is to be kept shut. ***Self serve cooler - air temperature at back <4C. At front the air temperature fluctuates (went down to 4-5C) as taken between packages of food. Only keep small volumes of food in front section of this cooler so it is kept there for a limited time. Keep regular temperature records for this cooler. No hot holding observed. Hot items are heated to order. Defrosting of food is done in coolers at 4 C or colder. ***Quats sanitizer measured at 400ppm - Label on bottle that indicates concentration for sanitizing food contact surfaces is 200ppm. Person in charge advises that all utensils and cutting boards are sanitized in dishwasher. Use your test strips to verify that the sanitizer is being used at the required concentration, if used on food contact surfaces. Commercial dishwasher has a final hot water sanitizing rinse of 82C/180F or hotter as measured on the temperature gauge and >71C/160F as measured inside of the machine. ***Person in charge on am shift apparently has Food Safe Level 1 but that person is absent during late shift. Operator or Manager on site must have a valid Food Safe Level 1 (or equivalent) certificate and if absent, at least one person on site must have valid (<5 years) Food Safety training. Keep copies of certificates on site. Call if you have questions. Reviewed Regulation s.10. ***Cleaning - see above. Signature not required. Copy of this report reviewed with person in charge and will be emailed to manager.