INSPECTION REPORT Health Protection ABRR-B3TTPH

PREMISES NAME L'Aromas Coffee / Malone's		Tel: (604) 809-0938 Fax:
PREMISES ADDRESS 12901 16th Ave Surrey, BC V4A 1N8		INSPECTION DATE August 20, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Eric Murphy		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Routine
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Soups being served are brought frozen but are reheated in hot holding unit Corrective Action(s): Hot holding unit must not be used to heat or reheat the food product. Reheat your frozen product in convection oven (as mentioned in Food Safety Plan) to 74C. Preheat your hot holding unit to 60C or higher and then place your reheated soup in the hot holding unit. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Sanitizer solution not available at the front area. - Cleaning cloths are sitting on prep counter and front kitchen counters Corrective Action(s): - Sanitizer solution in a spray bottle for the front kitchen is measured at 100ppm chlorine solution - Store all cleaning cloth in sanitizer solution bucket maintained at 100ppm chlorine residual Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: - Raw eggs stored on the top shelf in prep cooler in kitchen Corrective Action(s): - Organize your coolers and ensure that the eggs are stored on the bottom shelf away from ready to eat items and raw fruits and vegetables Violation Score: 3

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

Comments

- All handsinks are supplied with hot and cold running water, soap and paper towel - Coolers are maintained at less than 4C - Freezers are less than -18C - Hot holding unit is greater than 60C - SAnitizer solution in a bucket is measured at 200ppm chlorine concentration - No evidence of pest activity at the time of inspection - High temperature is measured at 71C during final rinse cycle at the dish surface NOTE: Clean and maintain sanitary conditions in your kitchen on regular basis NOTE: Post your permit in a conspicuous location once you receive it NOTE: Check temperature of all coolers and freezers and maintain adequate temperature logs