INSPECTION REPORT Health Protection PKUR-CYFQSX

PREMISES NAME Laura's Coffee Corner		Tel: Fax:
PREMISES ADDRESS 2 - 15259 Pacific Ave White Rock, BC V4B 1P8		INSPECTION DATE December 12, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Zeynep Korkut		NEXT INSPECTION DATE 3 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer in spay bottles registered at 50 ppm for Quats. Corrective Action(s): Ensure all food contact surfacers are sanitized with 200 ppm quats or 100-200 ppm chlorine as discussed. Quats: follow manufacturer's instructions. Chlorine bleach: general formula 1/2 tsp bleach per litre of water. Do not mix the two chemicals. Label all chemicals. Make a fresh solution regularly. Use test strips to verify strength. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ice machine is dirty. Corrective Action(s): Clean ice machine. Correct immediately. Increase frequency of cleaning ice machine. Violation Score: 3

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

Comments

Routine Inspection Coolers at 4 C or below. Freezer at -18 C or below. Hot holding of soup above 60 C. High temperature dishwasher reached a temperature of at least 71 C on plate surface. Sanitizer dispenser at the 2 compartment sink dispensing at 200 ppm quats. Hand sink equipped with hot/cold running water, liquid soap and single-use paper towels. Savory pastries (spinach feta strudel and sausage roll) only kept at room temperature for 1 hour and then they are refrigerated. **Timer/stickers/ should be used to monitor this. **Mini cooler at the bar - only use this to store milk for less than 2 hours as discussed. Do not store it for milk that does not get used within 2 hours. **Place thermometers in all coolers and record temperatures daily.