INSPECTION REPORT Health Protection PKUR-CXLQ4G

PREMISES NAME Peace Arch Hospital Coffee Shop (Eyaleq'ep)		Tel: (604) 535-4500 Fax:
PREMISES ADDRESS 15521 Russell Ave White Rock, BC V4B 2R4		INSPECTION DATE November 15, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kevin Poland		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer in bucket and from dispenser bottle registered 0 ppm for quats. Corrective Action(s): Operator adjusted the dispenser bottle and made a fresh solution that registered at 200 ppm quats. Ensure sanitizer is tested frequently. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Droppings seen near Coca Cola cooler and near the staff cooler/microwave area and on the shelf underneath the hot holding units. Pest control services are in place. Corrective Action(s): Remove droppings and sanitize. Monitor for droppings daily. Reset traps. Continue sanitizing all equipment/utensils before use and keeping food in pest proof containers. Violation Score: 3

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

Comments

Routine Inspection Front service area: Coolers at 4 C or below. Bacon hot held above 60 C. Omelettes at 30 C and used within 30 minutes. Recommend filling the steam table with water for the omelette compartment and keeping them at 60 C. Follow food safety plan. Foods in the hot holding unit are discarded after breakfast service is over. **Wood shelving still requires an appropriate finish (must be smooth, non-porous and easy to clean). Hand washing sink equipped with hot and cold running water, liquid soap and single-use towels. Retail area: Self serve cooler at 4 C or below. Back area: Coolers at 4 C or below. Dishwasher registered at 71 C or above on the plate surface during the final rinse. Handwashing sink equipped with hot/cold running water, liquid soap and single-use towels. General sanitation satisfactory. Discussed maintaining temperature logs for cooking and hot holding.