INSPECTION REPORT Health Protection ZDER-C4WQPD

PREMISES NAME SFU Renaissance Coffee (AQ Building)		Tel: (604) 710-0365 Fax:
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE July 14, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Parminder Parhar		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 = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Precooked fresh hot samosas brought onsite covered with tin foil. Placed in standing cooler under 4 C with small holes in tin foil lid to allow heat to escape. Corrective Action(s): Ensure all hot samosas are rapidly cooled, review rapid cooling practices: 1. Leave out on trays 2. 1 samosa layer (do not stack) 3. Allow for rapid at room temperature for no more then a half hour 4. Place in cooler under 4 C Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Microwave (left) handle has loose screw hanging off 2. Blue handled knife has duct tape holding unit together Corrective Action(s): Ensure all equipment/utensils are maintained in good working order. 1. Repair microwave handle 2. Repair/replace damaged knife. Duct tape is not an acceptable long term fix for damaged equipment. Correction date: 1 week Violation Score: 3

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

Comments

Routine: Main Preparation Area Handsink supplied with hot and cold running water, liquid soap and paper towel Sanitizer bucket 100 ppm chlorine solution detectable with wiping cloth Sanitizer labeled bottle 200 ppm QUATS solution Undercounter freezer -1 C Undercounter dairy cooler: 1 C Ice machine in satisfactory condition Hot holding unit: Curries: 63 - 66 C *Ensure all hot foods are properly re-heated to 74 C or higher and verified with thermometer before being placed into re-warmed hot holding unit Rice warmer 65 C. Standing cooler 4 C Open display cooler (for customer): Off at time of inspection Beverage/fruit cup display cooler (relocated) 4 C 3 comp sink available for manual dishwashing with plugs No signs of pest activity noted during inspection Permit posted Room #3143 Handsink not in use during inspection *Ensure handsink is available and fully supplied before any food prep begins again prep room. Standing freezers -16 C & -15 C Standing cooler: 3 C Small standing Pepsi cooler: Not in use Large standing cooler: Not in use Sanitizer bottle labelled "bleach" at 100 ppm chlorine 3 comp sink available for manual dishwashing with plugs General sanitation satisfactory **Room not in full use at this time due to pandemic Lower Level (First Nation Studies Area) 1 door cooler: Not in use 2 door cooler: Not in use Covid Precautions: -Stop self serve options -Staff wear masks -Barrier at POS -Oxivir TB disinfectant used for non-food contact surfaces and public spaces / high touch areas