INSPECTION REPORT Health Protection 238914

PREMISES NAME Me and Crepe		Tel: (604) 428-2826 Fax:
PREMISES ADDRESS 27 - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE August 14, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jie Han		NEXT INSPECTION DATE August 21, 2017
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): -open bottle of mayonnaise and cut green onions in 3 bowls on top of sushi prep cooler. Left at room temperature since morning as per staff on site. Corrective Action(s): bottle of mayonnaise placed back in fridge, three bowls of green onions were discarded. Cold potentially hazardous foods (e.g. cut green onions) must be kept 4 deg. C or less. Violation Score: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Peking duck @ 47 deg. C in hot holding unit. Hot holding unit was turned off 10 minutes ago as per staff on site. -peking duck is being cooled during time of inspection to be placed in cooler. 2) tea infused egg @ 40 deg. C. Warmer/cooker turned off one hour ago as per staff on site. egg was reheated to 74 deg. C during inspection. Corrective Action(s): All hot potentially hazardous foods (e.g. egg/peking duck) must be kept hot @ >=60 deg. C at all times. Do not turn off hot holding unit during operation of food premises. Violation Score:

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -spilling of flour noted in back shelving area on equipment and on floor Corrective Action(s): -rewash equipment/utensils contaminated with flour and clean the above noted area. Correction date: Today Violation Score: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: -backsplash behind three compartment sink is held down with duct tape Corrective Action(s): -remove the duct tape as this is not a cleanable surface. Repair the backsplash. Correction date: 1 week

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

Comments

This inspection done by EHO student. Notes -Handsinks are fully stocked with hot/cold water, soap, and paper towels (Washroom, back handsink) -no obvious pests noted during inspection -all coolers are <=4 deg. C -upright freezer at -18 deg. C -general sanitation is satisfactory except area noted above -sanitizer spray bottle @ 100 ppm chlorine, Paper towels used to wipe food contact surfaces *additional hand sink is required based on operational needs. No handsink at front cook line. Must be installed within 2 months.