INSPECTION REPORT Health Protection JFEN-AGEW4N

PREMISES NAME Take 5 Cafe Metropolis		Tel: (604) 697-9040 Fax:
PREMISES ADDRESS K3 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE December 7, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Quan Hieu Ly		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1 )Bleach solution in spray bottle at >200 ppm chlorine. 2) Wiping cloths not stored in bleach solution at barista machine. Corrective Action(s): 1) Ensure bleach solution is 100-200 ppm chlorine. *5ml bleach for litre of water 2) Provide bleach solution bucket for wiping cloths at each work station (barista and panini) *Ensure bleach solution is changed as needed or at least once every 2 hours. Violation Score: 5

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

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

Comments

-coolers at or below 4C -thermometers present -ensure temperatures are checked daily -liquid soap and paper towel provided at handsinks -review best hand washing practices with staff -Reminder: Gloves and tongs do not replace handwashing *Do not re-use gloves at panini station -high temperature dishwasher: at 71C at the plate during the final rinse at 82C at the gauge during the final rinse *Note: It took inspector 3 runs to reach proper temperature for sanitizing purposes. Ensure staff are monitoring final rinse temperature to ensure proper temperature (at least 82C) reached for sanitizing purposes. *Ensure knives, cutting boards, tongs, spoons, blenders, etc. are washed and sanitized as needed or at least once every 4 hours while in use. -general sanitation and organization is good -pest control services on-site

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JFEN-AGEW4N
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment