Starbuck's - Creekside - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 06, 2014 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 116 | Improper Construction / Maintenance of Establishment
Observation: There is a ladder in the back of the kitchen that is stored behind the door and propped against the door. Staff have identified that the ladder is prone to causing the door to shut and the ladder to fall and have provided a makeshift door stop to adress this problem. The door stop is not a reliable solution to this issue as the weight from the door can easily overcome the force needed to move the doorstop.
Corrective Action: Provide a solution that better addresses this problem such as moving the ladder to a better location, or providing a hook and rope to latch the door open.
 |
| 116 | Improper Construction / Maintenance of Establishment
Observation: One of the sink drains does not work properly.
Corrective Action: Fix the broken sink drain.
|
| 402 | Food is protected from contamination (Sec 12(b))
Observation: A delivery was made to starbucks that was placed on top of the freezer intended to be put away when staff were less busy. Most of the products were non potentially hazardous but some of the breakfast sandwhiches were also in these boxes. Temperatures of the products were all acceptable and below 4C but as a general rule this practice should stop and at the least, the potentially hazardous foods should be put away immediately.
Corrective Action: Ensure that all breakfast sandwhiches are put away immediately when delivered.
|
| 402 | Food is protected from contamination (Sec 12(b))
Observation: Bright sunlight shines directly into oneside of the display cooler for extended periods of time, raising the temperature of the food in this particular corner. Most of the products are bottled drinks that do not need to be below 4C but there are also some containers of cut fruit and yogurt must be at 4C at all times.
Corrective Action: Position the cut fruit and yogurt in the left corner of the fridge from now on. Alternatively, provide some protection for the cooler from the bright sunlight.
|
Comments:
Premises is very clean and well maintained.
Downstairs storage area is sealed properly and the 2 freezers meet proper temperature requirements.
· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Thermometers provided in every cooling unit containing perishable food.
· Temperatures are monitored, and recorded and records are complete and up to date.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Cooling of potentially hazardous food(s) is done within proper temperature and time requirements.
· The mechanical dishwashing procedure is satisfactory (final rinse water temperature is > 71 degrees C / 160 degrees F for 10 seconds, measured at the dish).
· Warewashing temperatures and sanitizer concentrations are being verified by staff.
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination ecept where noted.
· All food observed is received from approved sources.
· No cross connections observed.
· No expired/ old food was observed.
· No evidence of pests observed at time of inspection.
· At least one staff on site has Foodsafe training at time of inspection.
· A Food Safety Plan has been completed.
· The Permit is posted with the current owner information.
· A Sanitation Plan has been completed. The Sanitation Plan has been implemented and is in use.
· The washrooms are clean and well-supplied.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair.
· Chemicals are labeled and stored safely.
· The garbage disposal area is well-kept.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation