INSPECTION REPORT Health Protection TABM-B5KTCD

PREMISES NAME Me and Crepe		Tel: Fax:
PREMISES ADDRESS 2 - 555 Clarke Rd Coquitlam, BC V3J 3X4		INSPECTION DATE October 15, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Shengan Bian		NEXT INSPECTION DATE October 23, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: - Black undercounter cooler was at 8-12 degrees. Items were moved to the larger cooler during inspection. - Tofu topping kept at room temperature. Corrective Action(s): This cooler must be adjusted to maintain foods below 4 degrees. Only store food in this unit once the unit is below 4 degrees C. - Please place only small amounts of the toppings out for use and place them on ice to keep them below 4 degrees C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Bleach solution was available. There was no evidence that it was in use. Staff was not aware of how to sanitize surfaces. Corrective Action(s): - Please train staff on proper cleaning and sanitizing processes. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: - Utensils (Tongs, spoons, scoops) were noted on counter at room temperature. - Ice scoop was stored in the ice with the handle touching the ice. - Food in open tin can noted in the cooler. Corrective Action(s): - Utensils that are in use must be either left in the food if the handle can be kept away from the food or places in ice water (below 4 degrees C) or kept above 60 degrees C. - Ice scoop in ice machine must be stored so that the handle does not touch the ice. This can be stored in a clean container outside the machine. - Once a tin can is opened any food that is not used immediately must be transferred to a food grade container. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some build up of grease/dirt noted around the facility on and under shelves and equipment. Corrective Action(s): - Please keep up with regular cleaning as required. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: - Paper towels were being used to cover the work counter top where crepe were being made. Paper towels are not suitable work surfaces. - Cardboard was being used on shelves. Cardboard is not a suitable surface for shelving. Corrective Action(s): - Please do not use paper products to line counters and shelves. Paper products retain grease and moisture and do not allow proper sanitizing of surfaces when in use. - All work surfaces must be smooth, non-absorbant and easy-to-clean. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No person with foodsafe certificate present at the time of inspection. Corrective Action(s): There must be one person with the foodsafe certificate present at all times. Violation Score: 1

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

Comments

- Temperature of other coolers and freezer were adequate. - Liquid soap and paper towels were present at the hand sinks. - No signs of pest infestation.