INSPECTION REPORT Health Protection MBEK-ARNQLV

PREMISES NAME Legal Grounds Coffeehouse		Tel: (604) 859-7333 Fax:
PREMISES ADDRESS 2 - 33775 Essendene Ave Abbotsford, BC V2S 2H1		INSPECTION DATE September 29, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Elizabeth Elrick		NEXT INSPECTION DATE October 02, 2017
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Observed slime/biofilm buildup on interior surfaces of ice machine. 2. Knives stored in space between counter and prep cooler. Corrective Action(s): 1. Ensure that all interior surfaces of ice machine, including where ice is made, are properly cleaned and sanitized. Remove and discard all ice, properly clean, rinse then sanitize with an approved food contact surface sanitizer (e.g. 100 ppm bleach solution). Allow to air dry. Date to be corrected by: Oct 2, 2017. 2. Knives removed. Do not store knives in this space as it cannot be properly cleaned and sanitized on a routine basis. *CORRECTED* Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Chlorine not detectable at utensil surface for low temperature dishwasher. 2. No sanitizer available at start of inspection. Staff observed preparing sanitizer upon inspector arrival. Corrective Action(s): It was observed that the rinse aid and sanitizer lines had been swapped--the rinse aid line was not dispensing any liquid. Rinse aid and sanitizer lines were placed into their respective containers and dishwasher was primed. *Note: Rinse aid line is still not dispensing liquid. Dishwasher was tested at 10 ppm chlorine at utensil surface. It was observed that household bleach was being used for dishwasher. Operator changed bottle to 12% sodium hypochlorite and at least 50 ppm chlorine (at 48 degrees C) was detected at utensil surface Please ensure that dishwasher sanitizer (at utensil surface) is being tested daily. Test strips are available on site. Ensure that appropriate disinfectant at proper concentration is being used. Please ensure that surface sanitizer is prepared prior to opening and is available at the proper concentration throughout the day (e.g. 100 to 200 ppm chlorine) and changed as needed to maintain this concentration. Wiping cloths stored in bleach sanitizer at 200 ppm. Proper sanitizing is required to kill or inactivate potential pathogens and limit cross contamination. Violation Score: 15

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

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

Comments

Routine inspection conducted: Service area: - Prep/sandwich cooler at 4 to 5 degrees C (above) and 4 degrees C (below). In use at time of inspection. Please ensure cover is closed when not in use. - Display cooler at 2 degrees C - Under counter cooler at 3 degrees C - Pop cooler at 7 degrees C-no potentially hazardous food storage - Thermometers available for cold holding units - Hot holding soups internal temperature at greater than 60 degrees C Basement storage: - Left cooler at 1 degree C - Right cooler at 2 degrees C. Upper compartment at -22 degrees C - Chest freezer at -18 degrees C - Reach in freezer at -18 degrees C - Storage area organized. Food stored off the floor and separately from cleaning chemicals. *Note: Reminder to clean areas behind shelving. General: - Hand washing station supplied with hot and cold running water, liquid hand soap, and single use paper towels. - No evidence of pest activity noted at time of inspection Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MBEK-ARNQLV
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: Premises complies with BC Trans Fat Regulation.
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