INSPECTION REPORT Health Protection JTUG-CGST65

PREMISES NAME Oldhand Coffee		Tel: (604) 761-9581 Fax:
PREMISES ADDRESS 2617 Pauline St Abbotsford, BC V2S 3S2		INSPECTION DATE July 29, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kristina Van Vloten		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. ~ 7 sandwiches (ham and cheese and pesto/tomato/brie) are at room temperature by the display case. Operator said sandwiches have been at room temperature since 11 am. Inspection was conducted around 2 pm. 2. TRUE prep cooler next to the hand wash station had an ambient temperature of 6.9C. Operator stated kitchen manager usually records temperatures of coolers/freezers. Kitchen manager is on vacation. Operator unable to locate July 2022 temperature logs for this cooler. Most recent temperature logs available on site were from January 2022. Internal temperature of ~ 7 slices of ham (9.5C), ~250 mL relish (ingredients include raw garlic in oil), half a wheel of brie (7.3C), ~500 mL house made pickled beets (7.9C), ~20 slices of white cheese (10.8C), ~ 500 mL cooked quinoa (11.1C), ~600 mL pesto (8C), ~200 g feta (9.4C). Corrective Action(s): 1. and 2. Potentially hazardous foods (e.g. sliced vegetables, meat, etc.) must be stored at 4C or less to prevent the rapid growth of bacteria and/or formation of toxins that could lead to foodborne illness. Potentially hazardous foods can only be held at room temperature for TWO hours. Operator voluntarily discarded the sandwiches from the display case. Ham, relish, brie, pickled beets, white cheese, quinoa, pesto, and feta were also discarded Boiled eggs and mustard that were made onsite today (dated on containers) are re-located to another cooler under 4C, Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths were found on the countertops at the front of house and back of house. Staff said wiping cloths are used to remove debris and spills from tables. Bacteria can grow on wiping cloths, which can be transferred to food contact surfaces if they are not kept in adequate sanitizing solution Corrective Action(s): Ensure all wiping cloths are fully submerged inside sanitizer solution. Replace wiping cloths when they are heavily soiled and change the QUATS sanitizer at least every 2 hours. Operator placed all wiping cloths inside 200 ppm QUATS sanitizer solution. All sanitizer buckets are labelled. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ambient temperature of TRUE prep cooler by the hand wash station is 6.9C. Corrective Action(s): Do not use the prep cooler to store potentially hazardous foods (e.g. sliced vegetables, meats). Repair the cooler to ensure it is functioning at 4C or less. **Date to be corrected by: IMMEDIATELY!! Violation Score: 3

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

Comments

Routine inspection conducted. - Handwash station has hot and cold running water, liquid soap, and paper towels - Operator and staff on duty have FOOD SAFE Level 1 - Freezer temperature is satisfactory - All coolers are 4C or below except one noted in Violation Code 205 - Low temperature dishwasher dispensed 50 ppm chlorine upon final rinse cycle - Scoop with handles are used to dispense dry ingredients - Concentration of QUATS sanitizer at the dispenser is 200 ppm - Surface temperature of relish on stove top is 73C - No signs of pest activity at the time of inspection - General sanitation of the facility is satisfactory A follow-up inspection will be conducted next week to ensure the cooler is repaired.