INSPECTION REPORT Health Protection CTIN-AXXU4C

PREMISES NAME Cozmos Cafe		Tel: (604) 836-1146 Fax:
PREMISES ADDRESS 6691 Hastings St Burnaby, BC V5B 1S1		INSPECTION DATE April 18, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Sabrina Sim		NEXT INSPECTION DATE April 26, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 42

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two pieces of cooked chicken breast stored in zip lock bag in the cooler was measured at 37C. Kitchen staff informed that the chicken was made an hour ago, left on the grill off heat to be cooled and then put away in the cooler. Corrective Action(s): Cool chicken by storing the chicken on a metal insert so that it cools from 60C to 20C in 2 hours and 20C to 4C in 4 hours in the cooler. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Cut vegetables stored in the sandwich cooler stored at 8-9C. Various fruit pies and cakes stored in front display cooler at 7C. Corrective Action(s): All potentially hazardous food must be stored at 4C or colder. Transfer food items to working cooler until repair/replace is done. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temperature dishwasher did not have chemicals connected to the unit. Staffs say that they manually add the chemical (sodium peroxide) to the dishwasher. Owner informed that the tube was supposed to be hooked to the chemical but was forgotten. Final rinse at plate was 63.4C. Corrective Action(s): See comment on code 308, item #2. Correction order issued. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Observed 8 potatoes stored in kitchen handsink. Kitchen staff said she needed to wash and peel it, then said the potatoes were all for her own. 2) No paper towels in then men's restroom. Corrective Action(s): Handwash stations are designated for handwashing only, no food prep allowed. Potatoes removed. Refill paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Apron used to cover lettuce in the prep cooler. Corrective Action(s): Do not use apron to cover food as it is unsanitary. Use disposable paper towels or use a lid. Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mildew/grim noted around door seals of prep coolers; food debris on the shelving units of coolers. Potatoes and onions under main cooking line. Broken glass under espresso machine in the bar. Inside of ice machine has mildew. Corrective Action(s): Please thoroughly clean and sanitize the ice machine, coolers and flooring by follow up inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Sandwich prep cooler (top) is measured at 6.8C and front display case is measured at 7.2C. 2) High temperature dishwasher has no chemicals (detergent) connected to the dishwasher until owner reconnected the tube to the chemical; final rinse at plate was at 63.4C. Corrective Action(s): 1) Please have both coolers repaired/replaced so that they can store potentially hazardous food at 4C or colder. 2) Repair or replace high temperature dishwasher so that the final rinse temperature is at least 71C at plate, 82C at gauge. Correction order issued. Violation Score: 9

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

Comments

General: Handsink in kitchen and bar: soap, paper towel, hot & cold running water available Soup: 60C Rice: 61C Standup freezer: -12C Standup cooler: 4C Prep coolers (undercounter): <4C Ice cream freezer: -16C; dipper well operational Ice bin kept in sanitary condition, cover in use, scoop stored outside Meat slicer kept in sanitary condition Chest freezers downstairs: -16 to -19C Bleach sanitizer at 100ppm in bar and kitchen No apparent signs of pest noted at time of inspection *Please remember to close back door when not in use. Orkin Pest Control service reports received by e-mail and reviewed. Note: New countertops in bar area, dining tables changed. Bellini machine added to bar but not in use. If you intend to use this equipment, revise the Sanitation Plans so that the bellini machine is included.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-AXXU4C
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Yens Bro Canola Oil/ Emma Olive Oil: 1.52% trans fat and % trans fat Wholesome farm margarine: 0% trans fat
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment