INSPECTION REPORT Health Protection JELR-B2SV3P

PREMISES NAME Laura's Coffee Corner		Tel: (604) 538-6600 Fax:
PREMISES ADDRESS 2 - 15259 Pacific Ave White Rock, BC V4B 1P8		INSPECTION DATE July 18, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Laura Cornale		NEXT INSPECTION DATE July 20, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Commercial dishwasher is used throughout day. Today (4 - 4:30pm) dishwasher water temperature did not reach 71 C (160 F) inside the machine as tested by a thermometer and using color change test strip, even after resting the machine. Maximum water temperature was 55-60C. Corrective Action(s): Immediately sanitize manually in a sink with sanitizing solution of 100ppm of chlorine (test strips given to check/ use 1 tsp of domestic chlorine bleach in 1 liter of water or 1 ounce per gallon). Wash, rinse (in dishwasher), sanitize by hand /soak for 2 minutes) and air dry. Violation Score: 25

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: See above regarding dishwasher. Corrective Action(s): A properly working dishwasher is required for this restaurant. Service, repair or replace dishwasher as soon as possible so that it works properly and will provide a sanitizing rinse (for hot water this must reach 71 C /160F inside the machine. Your gauge reads 82 C so provide a waterproof max reading thermometer suitable for measuring the temperature inside of the machine. Test strips given during inspection. Violation Score: 3

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

Comments

Routine check: *** You must have ingredient information for gelato for customer and food allergy information.*** Wooden strip above the hot holding counter has be re-surfaced so that it is easier to clean. Walk in cooler air temperature is <4 C - good. Prep cooler 4.5C - ok. Monitor daily. Small bar cooler 5 C - quick turnover of milk and cream - ok. Strawberry cream desserts and sausage rolls are displayed and No hot holding today. Reviewed procedures for chicken. Gloves are worn and discarded after use. Chicken is cooked in over (to 74 C), portioned into smaller volumes and cooled /stored in cooler at 4 C. *** Standard procedures for chicken: Take out of cooler, season in area (away from ready-to-eat foods), and cook to at least 74 C. Do not leave at room temperature. Criteria for cooling cooked foods: Cool quickly from 60-20C in 2 hours or less and 20 - 4 C in 4 hours or less (in small volumes or if sauces, use an ice water bath or an ice wand). Sanitizer - wiping cloths are sanitized in 100ppm chlorine. Sanitize counters or food contact surfaces using 1 tsp chlorine bleach in 1 litre of water or 100-200ppm. For wiping cloths, use 200ppm chlorine and make fresh regularly throughout day. Dishwasher - sanitizing rinse is not reaching the required temperature - see above. Operator is switching to disposable plates in the meantime to reduce the volume of dishes. Food Safe level 1 certificates dated prior to 2013 now expire. Gave card and instructions on how to update your Food Safe on line by taking the refresher course - www.foodsafe.ca.