INSPECTION REPORT Health Protection SSZO-AU3QS3

PREMISES NAME Me and Crepe		Tel: (604) 428-2826 Fax:
PREMISES ADDRESS 27 - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE December 15, 2017	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Jie Han		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 204 noted on Routine inspection # SSZO-ATTNAY of Dec-07-2017 Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] (Foods (ie. cooked duck, soup, tofu pudding, etc) are transferred from cooler to hot holding unit directly. Food temperatures are noted 13oC to 17oC (after 1 hour).)

Comments

The following items have been corrected: -->Tea eggs are measured to be 77oC. The crock pot is able to keep food over 60oC with low heat setting, instead of keep warm setting. Ensure low heat setting is used from now on. -->All foods storing in hot holding unit are now reheated first in the microwave, then transferred to the hot holding unit. -->Dry storage room has been re-organized; foods are storing above ground. -->Discussed manual dishwashing procedures. Any utensils used are washed at the end of the day. Ensure sanitizing step is followed properly (soak for 2 minutes). -->Bleach sanitizer in spray bottle is available. Ensure it is used after each contamination. (1/2 teaspoon bleach / 1 L water) -->Cleaning required has been done. -->FOODSAFE staff on duty. -->Food Safety plan now on site. Still outstanding: -->Operator couldn't find health permit. Replacement form provided. Please fill out form and submit to us.