INSPECTION REPORT Health Protection JELR-BC5TZ3

PREMISES NAME Java Express		Tel: Fax:
PREMISES ADDRESS 15090 N Bluff Rd White Rock, BC V4B 5C1		INSPECTION DATE May 13, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Linhao Fu		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One BBQ pork bun was stored inside a steamer that was turned off at the time of inspection. Surface temperature of pork bun was 23.1C. Steamer was turned off 2 hours ago. Corrective Action(s): Discard the BBQ pork bun that has been in the danger zone (4 - 60C) for over 2 hours. This bun has been reheated once so cannot be reheated again. Reviewed reheating procedures. Follow your Food Safety Plan. Violation Score: 5

Non-Critical Hazards: Total Number: 1

208 - Foods obtained from unapproved sources [s. 11] Observation (CORRECTED DURING INSPECTION): Small amount of vegetable soup was not made from an inspected kitchen. Corrective Action(s): All foods are to be prepared from an inspected kitchen or from an approved source. Remove or discard the small amount of soup from the premises. Violation Score: 3

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

Comments

Routine Inspection: Back Area: - New high temperature dishwasher is being used. Final rinse cycle measured 77.4C at the plate level (Gauge should read 180F or higher) - good. - Check with the company regarding how to clean and maintain the dishwasher when the water is hard water. - Upright freezer measured at -18 to -20C. - Upright cooler measured to be 3.4 to 3.8C. - Pot of cooked soup left to cool had an internal temperature of 65.8C at the beginning on inspection. Soup was placed in a cold water bath to quick cool at time of inspection. Front Area: - Retail display cooler measured at 2.9 to 4.1C. - Preparation cooler lower section measured at 2.9C; inserts measured at 3.6C. - Dipper well used to store spoons had running water. - Ice machine is maintained in sanitary condition and scoop is stored outside in a clean container. - Sanitizing bucket for wiping cloths has 200 ppm of chlorine. Verified with test strip. Cloths were fully submerged in solution. General Comments: - No signs of pests at time of inspection. - Keep a copy of FoodSafe Level 1 certificate on-site. - Provide an updated Food Safety Plan regarding BBQ pork buns and cooking/cooling of soups. - Keep a copy of Food Safety Plan and Sanitation Plan on-site.