INSPECTION REPORT Health Protection PKUR-CKDT3X

PREMISES NAME Kent Street Coffee Shop		Tel: (604) 531-2238 Fax: (604) 531-2239
PREMISES ADDRESS 1475 Kent St White Rock, BC V4B 5A2		INSPECTION DATE October 19, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Marjorie Needles		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: An accumulation of flies in the window near the service area and some flies in the kitchen. Corrective Action(s): Ensure all entry points for flies are closed off. Common sites that could be an entry point for flies and should be addressed are open doors (install screen or keep it closed), cracks and crevices around windows and around ventilation openings. Correct by November 16, 2022. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door kept open to allow for fresh air. Corrective Action(s): Back door must be kept shut to prevent entry of pests. Door can be kept open if a screen door is installed. Violation Score: 3

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

Comments

Routine Inspection -Handwashing sink equipped with liquid soap, hot and cold water, and paper towel. -Dishwasher registered a temperature of at least 71 C on plate surface during final rinse. -Surface sanitizer (bleach at 200 ppm) available. Reminder: all bottles must be labelled. -2 door cooler at 2 C. -Sandwich cooler at 4 C. -Single door standing freezer at -16 C (should be -18 C). -2 door cooler at -18C C. -Ice wands available for cooling hot liquids. Chowder made 3 hours ago stored in shallow pans in cooler was cooled rapidly. Hot potentially hazardous foods must cool from 60C to 20C within 2 hours and then 20C to 4C within 4 hours. -Meals are cooked, packaged, frozen and then sold on-site. Containers are stamped with packaging date. Questions about packaged meals can be asked directly to staff on-site. Ingredients list provided to those with allergies. Meals are not distributed to be sold elsewhere. -Ensure staff/volunteers are reminded to not store foods directly on the floor or underneath sinks/plumbing. -Cleaning required on shelves/drawers and air vents to remove dust. Note: Exhaust canopy is due for servicing (service date was July 30th, 2022). Ensure all equipment that requires servicing (ex. exhaust canopy, grease trap) is serviced by the due date.