INSPECTION REPORT Health Protection JELR-AQ9V4H

PREMISES NAME The White Coffee & Ice Cream		Tel: (604) 538-0030 Fax:
PREMISES ADDRESS 104 - 14909 Marine Dr White Rock, BC V4B 1C2		INSPECTION DATE August 15, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Myung Kyu Lee		NEXT INSPECTION DATE August 17, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Air and food temperature for the small bar cooler in the coffee prep area is at 7 to 8 C. Larger milk cooler is at 5 C. Corrective Action(s): Immediately: All potentially hazardous foods, such as milk, soy milk, and whipped cream, must be kept so that the food temperature is 4 C or colder. Adjust small bar cooler and monitor both coolers. Keep all potentially hazardous foods in the larger milk cooler until the bar cooler has been fixed. Repair seals on the large milk cooler to ensure that the doors remain closed. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The commercial dishwasher final sanitizing rinse is only 100F (by your gauge) and the wash water temperature is 159 F (your gauge). My thermometer shows 69C measured inside the machine. Corrective Action(s): Immediately ensure that all mugs, dishes, and utensils are washed, rinsed, sanitized, and air dried. You may wash and rinse using the dishwasher but sanitize manually unless the dishwasher can provide a sanitizing rinse of 180 F (measured using your gauge) or 160 F (71 C) measured inside the machine. The stick left with you should turn black. To provide a sanitizing rinse manually, use 1 tsp domestic bleach in 1 litre of water (100-200ppm chlorine) and soak utensils for 2 minutes. Air dry. Reviewed the sanitizing step for wiping cloths. Ensure that the water is well mixed so all cloths are sanitized. Violation Score: 15

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Corrective Action(s): Repair the broken tile/floor under the bar cooler to ensure that it is impervious to moisture and can be cleaned (repeat request). Clean the premises including the doors of the large milk cooler. Clean inside the prep cooler used to store dry goods. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Corrective Action(s): Provide accurate indicating thermometers for all coolers to verify temperature (4 C /40F required). Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on site do not have a valid Food Safe certificate. Corrective Action(s): Operator must have a Food Safe Level 1 certificate and while absent, at least one staff per shift must have a valid Food Safe certificate. Violation Score: 1

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

Comments

Faucet at the back area triple sink (right side faucet) has been fixed - good.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JELR-AQ9V4H
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. Partial 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: 0.25 hour Specific comments: There is no ingredient information or transfat information for some of the pastries (eg croissants). Keep ingrediant and transfat information on-site for all pastries, baked goods, and other foods in order to check for transfat compliance.
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