INSPECTION REPORT Health Protection FEMI-BM4S6D

PREMISES NAME Kaffi		Tel: (604) 366-2189 Fax:
PREMISES ADDRESS B - 2624 St Johns St Port Moody, BC V3H 2B6		INSPECTION DATE February 24, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hanna Haiova		NEXT INSPECTION DATE 4 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Noted moldy foods ( 2 open can) in cooler Corrective Action(s): Discard any contaminated foods- after opening a can transfer the food to a food grade containers with lid - do not leave it in opened can Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Noted wiping rags on counters. Corrective Action(s): Wash and store wiping rags in a bucket of sanitizer at all time Have a bucket at each working/prep area Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - Coolers (display, undercounter, domestic) are ≤ 4°C - Freezers (chest, domestic) are ≤ -18°C - High temperature dishwasher is available. Final rinse temperature reached 78.2°C at the plate level. - 200 ppm Quat sanitizer is available *Discard any foods that are not used (freezer or cooler) * Noted a number of fruit flies around Janitorial sink in dry storage room : 1-clean all sinks pour diluted bleach 2- do not leave dirty cloths around 3- monitor and consult with pest control professional if numbers are growing * Preparation room- a better organization is required- more shelvings * Proper space is required beside two comp sink for dishware * Ensure to keep a log sheet to record monitoring data (temp for coolers/freezers twice daily / temp of dishwasher once daily/ sanitizer concentration once daily)- you may send a request via email to the area inspector for a sample log sheet : fatemeh.emami@fraserhealth.ca * Keep all wiping rags in a bucket of sanitizer when not in use. Please send a written action plan to address noted issues via email to the area inspector: fatemeh.emami@fraserhealth.ca by March 3-2020.