INSPECTION REPORT Health Protection LKIM-BKPR3S

PREMISES NAME CoCo Fresh Tea & Juice		Tel: (604) 618-5417 Fax:
PREMISES ADDRESS 2655 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE January 10, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Shuang Zheng (Jennifer)		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 16

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No staff member could describe how to properly wash-rinse-sanitize all dishes at facility. Blenders are washed only at the end of each day. Once Manager was reached via telephone Health Inspector was informed blenders were sprayed with sanitizer solution at the end of each day. . CORRECTED DURING INSPECTION - Sanitizer solution was set up in sink. During a previous inspection report Health Inspector had provided facility with manual dishwashing instructions on wall that included the amount of chlorine to add to sink. This was taught to staff and staff were instructed to sanitize all dishes on premises. The staff member continued this during the inspection. . Corrective Action(s): Ensure ALL STAFF are taught how to manually wash-rinse-SANITIZE-air dry FULLY SUBMERGED in back sink area every four hours or as necessary for all equipment that is not "clean in place". This includes all blender dispensers and bubble tea stainless containers after 4 hours. Ensure ALL STAFF are aware that the method of spraying down items requiring washing is unacceptable. . Violation Score: 15

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): No staff present with FoodSafe level One. CORRECTED DURING INSPECTION - Manager shift started during inspection . Corrective Action(s): Ensure one staff member is present with FoodSafe level one at all times. This is to ensure proper food handling and sanitation methods are employed at all times. . Violation Score: 1

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

Comments

COMMENTS: - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm chlorine- spray bottles only - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Time stamping methods observed in use - all pearls within 4 hour use window upon arrival of inspector - All food items covered in cooler and freezer units - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from kitchen equipment NOTE: Ensure all staff are taught how to use three compartment sink for sanitizing. Have Third compartment set up at all times with sanitizer solution (200ppm Chlorine)