INSPECTION REPORT Health Protection JPAK-B5LTHZ

PREMISES NAME Java Cafe		Tel: (604) 799-1469 Fax:
PREMISES ADDRESS 4 - 9145 Corbould St Chilliwack, BC V2P 4A6		INSPECTION DATE October 16, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kunjin Lee		NEXT INSPECTION DATE 4 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 Yes
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): Observed blender used for cold beverage being rinsed with just water after use. Dairy products were used to make the beverage Corrective Action(s): Required operator to wash rinse and sanitize using detergent and sanitizer. All utensils/tools in continuous use must be cleaned and sanitized every 4 hours. If different food items are used on the same utensils/tools, they must be washed and sanitized immediately after use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Observed waffle and ice cream cones by the window exposed to with no protection. Corrective Action(s): Required operator to provide protection for the cones so that only operator as access to them when in use and have them covered during down times. Date to be corrected by: Oct 17 2018 Violation Score: 3

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

Comments

Overall sanitation satisfactory Hand washing stations stocked with liquid soap and paper towel Hot and cold running water available at all sinks Hot holding unit for soup at 60 C or higher All coolers at 4 C or lower All freezers at -18 C or lower Bleach sanitizer available on site and in use; detected 200 ppm of chlorine residual Two compartment sink in the back used for manual dishwashing Noted strips of bacon at room temperature by the oven, operator advised that she is oven-cooking them, cool and transferring to freezer. Ensure that all potentially hazardous foods like bacon are cooled from 60 C to 20 C in 2 hours and 20 C to 4 C in 4 hours. No sign of pests noted at the time of inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-B5LTHZ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment