INSPECTION REPORT Health Protection SSZO-CYFNER

PREMISES NAME Bread and Butter Cafe		Tel: (604) 420-0210 Fax:
PREMISES ADDRESS 102 - 8327 Eastlake Dr Burnaby, BC V5A 4W2		INSPECTION DATE December 12, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yi Zhou		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 = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Discussed manual dishwashing procedures with staff. Sanitizer is mixed with soap. Corrective Action(s): Ensure proper manual dishwashing procedure is done: 1. Wash in hot soapy water. 2. Rinse in hot clean water. 3. Soak in sanitizer for 2 minutes. 4. Air dry. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towel in dispenser is placed away from handwashing station in kitchen. Corrective Action(s): Paper towel should be at handwashing station for easy access. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Undercounter 2-door cooler (milk): 1.9oC Undercounter 2-door cooler (by oven): 3.2oC 2-door prep cooler: 3.8oC Undercounter 3-door cooler: 2.9oC Display cooler (new): 3.9oC 2-door stand up freezer:-16.4oC Soup: 77.6oC Hot and cold running water are available Liquid handsoap is present at handwashing stations General sanitation is satisfactory Ice machine appears in sanitary condition No signs of pests at time of visit Bleach sanitizer in bucket noted and at least 100ppm is detected Note: 1. Ensure while muffins and/or cookies are cooling at room temperature, it is placed farther away from where customers can touch. The counter is at perfect level where customers can breathe into or sneeze onto, since there is no sneeze guards. 2. Ensure only one type of sanitizer is used. Do not use both bleach and Quats in one facility.