INSPECTION REPORT Health Protection MBEK-CJUTAH

PREMISES NAME L'Aromas Coffee / Malone's		Tel: (604) 809-0938 Fax:
PREMISES ADDRESS 12901 16th Ave Surrey, BC V4A 1N8		INSPECTION DATE October 3, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Eric Murphy		NEXT INSPECTION DATE October 10, 2022
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 = 57

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Preparation cooler ambient temperature at 15 degrees C. Internal food temperature of probed food items stored in both the upper inserts as well as the lower compartment measured 14 to 16 degrees C. Note: Items stored in cooler for over four hours. 2. Barista one-door under counter cooler ambient temperature at 10 degrees C. Internal food temperature of probed items at 9 degrees C. Note: Items stored in cooler for over four hours. Corrective Action(s): 1. Potentially hazardous (perishable) food items discarded. This included small food inserts containing cheese, eggs, deli meat, and sliced vegetables, as well as bags of spinach and salad mix. 2. Potentially hazardous (perishable) food items discarded: Five 4L milk jugs and six approx. 1L plant based beverage tetrapaks (open). Note: Unopened tetrapaks not discarded as they are shelf stable until opened. Ensure potentially hazardous food is maintained at 4 degrees C or less to limit the growth of potential pathogens. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher reached a maximum temperature of 47 degrees C at the utensil surface. Dishwasher was run for four cycles. Corrective Action(s): Provide only single use utensils (plates, cups, spoons, etc.) for customers at this time, even for dine-in, until dishwasher is capable of reaching minimum sanitizing temperatures (71 degrees C at the utensil surface -- 180 degrees F / 82 degrees C at the gauge). A bleach water sanitizing solution was prepared in one of the warewashing sinks at 100 to 200 ppm chlorine. Ensure any equipment or utensils that are placed through the dishwasher are sanitized in 100 to 200 ppm chlorine as a final step. Ensure all equipment and utensils on site are re-sanitized. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Packs of raw shell eggs stored above sandwiches. Note: Sandwiches wrapped in plastic food film and no evidence of leakage from eggs. Corrective Action(s): Ensure raw eggs and raw meats are not stored above ready-to-eat foods to avoid potential contamination in the event that raw meat / eggs drip or leak. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1. Buildup of debris observed on surfaces and equipment such as shelves, floors, and interiors of some coolers (e.g. prep cooler, upright cooler). 2. Back door observed to be open. Screen door does not close properly (gap present). Corrective Action(s): Ensure all surfaces and equipment are properly cleaned and sanitized. Food debris may potentially attract pest activity and may potentially lead to contamination of food, equipment, and utensils. Date to be corrected by: October 10, 2022. 3. Ensure back door remains closed if not in active use (e.g. receiving a delivery). If back door is to be left open, screen door must be repaired to fit properly so that no gaps are present. This is a potential entry point for pests. Corrected during inspection. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Dishwasher not capable of achieving minimum sanitizing temperature (at least 71 degrees C at the utensil surface). 2. Coolers (preparation cooler, barista cooler) not capable of maintaining food at 4 degrees C or less. Corrective Action(s): Ensure above-noted equipment is serviced or replaced so that it is capable of achieving the noted temperature requirements. Date to be corrected by: October 5, 2022. Do not store potentially hazardous foods in coolers until such time. Ensure a final, manual sanitizing step (100 to 200 ppm chlorine) is used for dishwashing in the interim, and only single use equipment/utensils are to be used for customer service. Violation Score: 15

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

Comments

Routine health inspection conducted. - Front open display at 2 degrees C. - Three door cooler (front) at 4 degrees C. - Upright two door cooler at 3 degrees C. - Freezer at -19 degrees C. - Hot holding (soup) internal food temperature at 60 degrees C or more. - Thermometers available for cooler units. - Hand sinks supplied with hot and cold running water, liquid soap, and paper towels. - Bleach water sanitizer available in bucket at 100 to 200 ppm chlorine. Wiping cloths stored in sanitizer. - FOODSAFE requirements met at time of inspection. Certificate for staff on site is valid until July 4, 2024. - No signs of pest activity observed at time of inspection.