Starbucks Coffee - Garibaldi Village - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | October 02, 2013 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 503 | Equipment/utensils/food contact surfaces are in good working order (Sec 16(b))
Observation: The backflow prevention device by the mop sink does not appear to have been tested recently by a qualified person.
Corrective Action: Have this unit tested and tagged by a qualified person once per year.
 |
| 508 | Adequate equipment/facilities available for sanitary maintenance (Sec 17(3))
Observation: The sanitizer dispenser was not delivering the correct concentration of quat solution at time of inspection.
Corrective Action: A temporary solution was established during today's visit. Ensure that sanitizer buckets are tested with the test strips on site and the concentration is 200ppm until the unit can be fixed.
|
| 802 | Critical Premises are free of pests (Sec 26(a)
Observation: Several fruit flies were noted around the mop sink.
Corrective Action: Facility presently has a contract with a professional pest control company that visits twice per year. More frequent visits may required for the short term to deal with this problem. Some recommendations were made to the shift supervisor at time of inspection. A foam drain cleaner may be helpful as well as a thorough cleaning under all equipment where some food debris accumulation was noted.
|
Comments:
The following items were in compliance with the regulations:
-Hand sink was supplied with hot/cold water, soap and paper towel.
-Dishwasher sanitizing rinse measured 50ppm chlorine.
-Facility is generally clean and well maintained.
-Foodsafe trained personnel were on site at time of inspection.
-Food safety plan and sanitation plan are on file.
-All temperatures met regulatory requirements.
-Thermometers noted in coolers.
-Permit posted in a visible location.
-Temperature logs are up-to-date.