INSPECTION REPORT Health Protection LQUN-BJHQXZ

PREMISES NAME Core Culture - Smoothie Bar		Tel: (604) 474-2693 Fax:
PREMISES ADDRESS 110 - 1950 Oxford Connector Port Coquitlam, BC V3C 0A4		INSPECTION DATE December 3, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Cesar Pineda		NEXT INSPECTION DATE 12 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

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The interior surfaces of the ice machine has mildew built up. The mildew can contaminate the ice and possibly make people sick. Corrective Action(s): Clean all interior surfaces of the ice machine with hot, soapy water. Sanitize with hot water and bleach, and then rinse with clean hot water. Ensure the machine is turned off and the ice is removed, before cleaning the interior surfaces. Increase the frequency the interior of the ice machine is cleaned. **Correction date: Oct. 5/19** Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: The ice machine still has the plastic, protective coating on it. The plastic is not a durable or cleanable material. Corrective Action(s): Peel off all the plastic, protective coating to expose the stainless steel underneath, which is durable and cleanable. **Correction date: Today** Violation Score: 3

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

Comments

A routine inspection was conducted, the following observations were made: - Coolers were 4C; freezer was -15C; and thermometers present. The retail, drink cooler was 7C but it only stored packaged, non-perishable foods. It is ideal to set the temperature at 4C or colder to prolong the quality of these foods. - High temperature dishwasher had a rinse cycle temperature of 80.6C at the plate's surface, as per max/min thermometer. - Hand sink stocked with liquid soap, paper towels, and running hot and cold water. - All foods stored in food grade containers; labeled; date coded; stored in groups; and stored 6" off the floor in cupboards or on shelves. - No expired foods in use or for sale. FIFO rules being followed. - Bleach present for sanitizing (killing of germs) at the end of the night. Lysol wipes used throughout the day for quick cleaning. - General sanitation level is good. - No signs of pests. - FoodSafe certified staff present.