INSPECTION REPORT Health Protection JPAK-AXBNZQ

PREMISES NAME Old Crow Coffee Co.		Tel: (604) 544-8829 Fax:
PREMISES ADDRESS 655 Front St New Westminster, BC V3M 1A2		INSPECTION DATE March 29, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Stephanie Vu		NEXT INSPECTION DATE 6 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): After using knives to cut sandwiches, they were hung on magnet knife holder without going through dishwashing process. Operator advised that knives get cleaned during the day once, and at the end of the night. Continuous usage of utensils require wash and sanitize cycles every 4 hours. Magnet holder gets cleaned at the same time as the knives. Corrective Action(s): Operator must wash and sanitize all utensils every 4 hours as they are in continuous use all day. Required operator to have two sets of clean knives to start with and rotate as needed every 4 hours. Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Knives being used to cut raw meat, stored without washing and sanitizing, then used to cut vegetables. This practice must discontinue. Corrective Action(s): Operator must ensure to have meat only knives and vegetable only knives separately and have utensils cleaned and sanitized every 4 hours. Operator cleaned and sanitized all knives and cutting board at the time of inspection Violation Score: 9

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

Comments

Overall sanitation is satisfactory Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks All coolers at 4 C or lower All freezers at -18 C or lower High temperature dishwasher in good working order; measured minimum 71 C at plate level after final rinse cycle Bleach sanitizers on site and in use; detected 200 ppm of residual chlorine with test strip No sign of pests noted at the time of inspection