INSPECTION REPORT Health Protection JELR-AV4QHL

PREMISES NAME Islands Cafe		Tel: (604) 356-8976 Fax:
PREMISES ADDRESS 1237 Johnston Rd White Rock, BC V4B 3Y8		INSPECTION DATE January 17, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Jalene Harding		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

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: Corrective Action(s): Floor in kitchen, food storage room, and the base of the coffee roasting equipment must all be impervious to moisture and in good condition so that they can be kept clean. Follow a routine, written cleaning schedule. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher has a water temperature of 42 C measured inside of the machine. White Frigidaire domestic cooler is still leaking. Small grey chest freezer requires defrosting. Corrective Action(s): Ensure that the dishwasher water temperature is 50C or as per manufacturer's specifications. Clean Frigidaire cooler and repair/service if needed so that it does not leak. Defrost small chest freezer so that the lid will shut properly. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 303 noted on Routine inspection # JELR-AV3VWA of Jan-16-2018 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] (Wash water for the dishwasher is only 30 C. The hand sink water temperature varies (20-40 C).)

Comments

Follow up inspection. Water temperature at hand sink is now above 38 C and at double sink is above 45 C which is adequate for hand washing and for pre-rinsing/cleaning of dishes and utensils. Check in peak hours to verify that the hot water supply is sufficient for cleaning (45 C) and hand washing (38 C) at all times. Updated floor plan has been received showing the use of the storage room for food and freezers, etc. Regarding the back storage room now being used for coffee roasting, provide written information that show hand washing and cleaning procedure. No other food preparation permitted in this area unless plans are submitted for the addition of sinks.