INSPECTION REPORT Health Protection MBEK-BCDVCF

PREMISES NAME Starbucks Coffee #4865		Tel: (604) 535-7741 Fax:
PREMISES ADDRESS 10 - 2453 161A St Surrey, BC V3S 0M6		INSPECTION DATE May 21, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jackie Cousins		NEXT INSPECTION DATE 12 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bar area sanitizer measured at approximately 100 ppm quats (both containers). Corrective Action(s): Sanitizer was refilled at 200 ppm quats. Ensure sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces (e.g. 200 ppm quats). 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

Routine inspection conducted: - Warming fridge at 3 degrees C - Cold bar fridge at 1 degree C - Nitro fridge at 3 degrees C - Bar 1 fridge at 2 degrees C - Bar 2 fridge at 3 degrees C - RTD&E (open) case at 1 degree C - Back of house fridge at 2 degrees C - Potentially hazardous food items stored at ambient temperature in pastry case are display only. - Freezer 1 at -23 degrees C - Freezer 2 at -20 degrees C - Freezer 3 at -20 degrees C - Thermometers available for all cold holding units - Food stored safely and off the floor at time of inspection - A two-hour timer is in use for small wares - A one-hour timer is in use for sanitizer changes - Quaternary ammonium compounds (quats) sanitizer is available at 200 ppm in large bucket at front and from dispenser in ware washing area. Quats test strips are available and within expiry. - High temperature dishwasher measured 75 degrees C at utensil surface during final rinse (minimum 71 degrees C at utensil surface) - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels - Temperature records are available and up-to-date. - FOODSAFE requirements met at time of inspection. FOODSAFE equivalent certificate for staff member on site is valid to 2020. - No signs of pest activity observed at time of inspection - Permit posted