INSPECTION REPORT Health Protection ZDER-B3PTZH

PREMISES NAME Waves Coffee (Edmonds St)		Tel: (604) 524-9283 Fax:
PREMISES ADDRESS 101 - 7315 Edmonds St Burnaby, BC V3N 1A7		INSPECTION DATE August 16, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hejie Wang		NEXT INSPECTION DATE August 24, 2018
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available/ prepared at start of inspection. Corrective Action(s): Ensure 100 - 200 ppm chlorine sanitizer solution is available with wiping cloths during operation. This solution must be replenished/changed every 4 or sooner to ensure the solution is maintained. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: No paper towel available at both handsinks and soap missing from middle hand sink during inspection. Corrective Action(s): Ensure all handsinks are supplied with hot & cold water, liquid soap and paper towel and is free of obstruction. Violation Score: 5

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # ZDER-B3MRBN of Aug-14-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (1.Centre handsink and 2 comp dishwashing sink noted with white and black grim and mildew around the top edges and splash guards. 2. Inside ice machine noted splatter on side walls and on back green and black mildew.) Code 302 noted on Routine inspection # ZDER-B3MRBN of Aug-14-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (No sanitizer prepared during inspection - chemical used is a cleaner on all food contact surfaces. 0 ppm chlorine / 0 ppm QUATS detected. 3.6 L jugs of bleach available on-site - used for sanitizing cloths at the end of day and used in 2 comp sink when dishwasher is broken.)

Comments

Follow-up inspection to report # ZDER-B3MRBN -Owner on-site and previous report reviewed -Front 2 display coolers serviced and noted at 4 C / 4 C during inspection *Dairy cooler out of order, noted at 10 C. Servicemen says unit will have to be replaced. -Ice machine out of order - new unit ordered *Ice has been purchased and available in standing freezer by back door -Back door standing freezer noted -15 C and all food is frozen solid -All sinks have been cleaned and sanitized and appear to be in sanitary condition - add sinks to the routine cleaning schedule -Back hallway has been re-organized and all supplied and materials have been raised off the ground. Hall way appears cleaner. *Side wall access in wall is still open - discussed with owner about closing off this access point with a access door or cover. Only solid materials such as wood, metal or plastic will be acceptable - no paper products or foam. -Discussed cooler temperature monitoring with temp logs - logs available from past owner. New owner will re-make logs and discuss with staff about temp checks and logs -Review sanitizer requirements and prep. Ensure sanitizer is prepare at the start of each day and is replenished every 4 hours or sooner and surfaces are wiping at least once every 4 hours or sooner. Note: Sanitizer: 100-200 ppm chlorine bleach solution: **1 cap of bleach per small bucket of water **1/2 cap of bleach per spray bottle of water -Label every container of sanitizer