INSPECTION REPORT Health Protection JCHW-BJJPSQ

PREMISES NAME Finest Cup		Tel: (778) 554-8544 Fax:
PREMISES ADDRESS 109 - 8645 160th St Surrey, BC V4N 1G4		INSPECTION DATE December 4, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Dereje Belachew		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Ice machine was found to have mildew growth. Ice machine was last used in the summer. Corrective Action(s): Ensure ice machine is cleaned and sanitized on a regular basis to prevent potential contamination of ice. Once ice machine is shut down for the year, conduct a thorough cleaning. Ice machine was cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): Operator who has their valid FoodSafe Level 1 training was not present at the time of inspection. Operator stepped out to pick up supplies. Corrective Action(s): While in operation, at least one staff member on site must have their valid FoodSafe Level 1 or equivalent training. Operator returned to the facility at the time of inspection. Recommend having at least two FoodSafe Level 1 or equivalent trained staff. Violation Score: 1

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

Comments

-Facility has added smoothies to the menu. -Dairy cooler (under counter) was at 4C. -Upright cooler and counter top cooler (used primarily for shelf-stable beverages) were both at 4C. -Bar freezer was at -15C, -High temperature dishwasher had a final rinse temperature of 73C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles labelled and tested at 200ppm. -Coffee attachments disinfected with Quats disinfectant after each use, -Blender cups are disinfected in the high temperature dishwasher after each use. -Coffee roaster disinfected after each use. -Baked foods are purchased from an approved supplier and were stored in a sanitary manner. -General food storage practices good at the time of inspection. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns.