INSPECTION REPORT Health Protection JELR-B87T7R

PREMISES NAME Kent Street Coffee Shop		Tel: (604) 531-2238 Fax: (604) 531-2239
PREMISES ADDRESS 1475 Kent St White Rock, BC V4B 5A2		INSPECTION DATE January 7, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Marjorie Needles		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Small prep cooler by oven air and food temperature is slightly above 4 C / 40 F (5.5C food temperature measured). This cooler is mainly used for lower risk foods (pickles, mustard, produce etc.). Corrective Action(s): Cream cheese moved to alternate cooler during inspection. Provide an accurate indicating thermometer to measure the inside temperature of this cooler. Keep daily temperature records. All higher risk foods (egg salad, tuna salad, cheese, meat, etc.) are to be kept at 4 C / 40 F or colder. Violation Score: 3

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

Comments

Routine check: Hand washing station has liquid soap and paper towels. Hot holding - > 60 C / 140 F - good. Cold storage - coolers are at 4 C / 40 F or colder. Keep temperature records daily. Cooling of hot foods - an ice wand is used to quick cool soups and sauces. Food ingredients - be aware of food ingredients if asked by customer. Recommend adding a "made on" date for frozen foods (eg batch information). Trans fat - in compliance - see below. Premises is clean and well-organized. Commercial dishwasher has hot wash water and a hot water sanitizing rinse (>180 F at the gauge and >160 F measured inside of the machine). Chlorine sanitizing solution for wiping cloths - use 100-200ppm chlorine (100ppm measured). This is about 1 tsp domestic bleach in 1 litre of plain water (no detergent). Wash, rinse, sanitize, and air dry counters and surfaces. Food Safe - At least one person per shift is to have a valid Food Safe certificate (staff today has a valid certificate). For those with certificates that are > 5 years old, the online refresher course can be taken before mid January. See www.foodsafe.ca refresher course for more information.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JELR-B87T7R
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Oil and shortening 0 transfat. Butter is exempt. Other items (hard margarine, mixes) were in compliance.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment