INSPECTION REPORT Health Protection CTIN-B6ZRQQ

PREMISES NAME Cozmos Cafe		Tel: (604) 836-1146 Fax:
PREMISES ADDRESS 6691 Hastings St Burnaby, BC V5B 1S1		INSPECTION DATE November 30, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sabrina Sim		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
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 = 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 301 noted on Routine inspection # CTIN-B6NV26 of Nov-19-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (1) Undercounter fridge has accumulated food debris, grease and green substance is also noted in the back. See photos. 2)Espresso machine needs cleaning as well (drip trays, dispenser, steam wand etc.)) Code 302 noted on Routine inspection # CTIN-B6NV26 of Nov-19-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (One container of bleach sanitizer was measured >200ppm and the other container measured >50ppm. No test strips onsite.)

Comments

Non dessert items removed from ice cream freezer in the front. Bleach sanitizer station set up for espresso machine (steaming wand). Espresso machine directed to reclean. Creamers are to be stored in undercounter cooler. 100ppm bleach sanitizer available in the front and back, test strips obtained (expiry date 2020). Rice cooker has been removed from facility and owner is planning replace with the same unit. No food being stored on the ground at time of inspection. Kitchen floor and refrigeration units properly cleaned. -->Please ensure to maintain this level of sanitation at all times. Thermometer in place for refrigeration units. Probe thermometer obtained but is mainly for cooking (start from 50C). ->Obtain one with thermometer that reads colder to check the safety for cold potentially hazardous food. Main kitchen staff and sous chef are scheduled to take Foodsafe Level 1 in January 2019. Main owner has renewed Foodsafe. -->Please e-mail me the certificates when course is completed. Arrange staffs so there is one Foodsafe certified staff onsite at all times. Pregnancy/alcohol signs provided to operator at time of inspection - please adhere in washroom. ***Wooden shelving units shall be sanded and laminated so all surfaces are smooth, non absorbent and easily cleanable. Cracked tiles will also be replaced. Both pending issues to be completed in 2 months. Please contact me to confirm it is completed so an inspection can be setup.