INSPECTION REPORT Health Protection ECAO-BAQTEK

PREMISES NAME Cafe Sweets & Beans		Tel: (604) 336-5234 Fax: (604) 708-3331
PREMISES ADDRESS Lower Level - 5152 Kingsway Burnaby, BC V5H 2E8		INSPECTION DATE March 29, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Pyong Mo (Charlie) Chong		NEXT INSPECTION DATE April 05, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] No No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot held poached eggs internal temperature at 57 deg C This is a repeat infraction from the August 2018 routine inspection Correction Order issued -next enforceable step is ticketing Corrective Action(s): Store the hot held foods at or above 60 deg C Poached eggs have been hot held in excess of 2 hours -discard eggs Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer not available in the back kitchen. Resused wiping towels left on counters Corrective Action(s): Prepare the sanitizer solutions first thing in the morning. Store the rinsed towels in the sanitizer solution after use Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw chicken stored above fruits in Walk-in cooler Bowl in use for bulk foods. Ice scooper stored in ice container at bar Corrective Action(s): Store raw meats below ready-to-eat foods Only use scoopers with handles and lodge in the bulk foods handle up or store in a washable container outside Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Hamburgers and pizza have been added to the menu -not part of the approved Food Safety Plan Corrective Action(s): Had chef cook a hamburger -6 minutes on frying pan and 6 minutes in the oven -internal temperature of hamburger at 89 deg C Submit Food Safety Plans for hamburgers and pizza within one week. As the cook could not read the available Food Safety Plans in english translate to Korean and keep a copy onsite for review/reference Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Only an infrared thermometer is available for monitoring temperatures Corrective Action(s): Have a probe thermometer to gauge internal temperature readings of foods Violation Score: 1

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

Comments

Temperature Controls: -All fridge temperatures at or below 4 deg C Chemical Controls: -Low temperature washer >50ppm chlorine sanitizer residual -Front sanitizer bucket >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation okay -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access