INSPECTION REPORT Health Protection SSZO-ATTNAY

PREMISES NAME Me and Crepe		Tel: (604) 428-2826 Fax:
PREMISES ADDRESS 27 - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE December 7, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jie Han		NEXT INSPECTION DATE December 14, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 44

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation: Foods (ie. cooked duck, soup, tofu pudding, etc) are transferred from cooler to hot holding unit directly. Food temperatures are noted 13oC to 17oC (after 1 hour). Corrective Action(s): Foods should be reheated as fast as you can to 74oC then transfer to hot holding unit Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tea eggs are cooked in slow cooker every day overnight. Temperature noted at 57.7oC max. Faciilty closes at 3pm everyday and opens at 8:30am. It is tough to determine when the eggs were under 60oC. Corrective Action(s): Recommend operator not to cook eggs overnight since it is hard to keep temperature over 60oC with crock pot. If operator wants to continue practice, the machine must be able to keep temperature over 60oC with a digital reading. Eggs discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Discussed manual dishwashing procedures with staff. No sanitizing step noted. Corrective Action(s): Bleach sanitizer must be used for dishwashing: a) Wash in hot soapy water; b) Rinse in hot clean water; c) Soak in bleach sanitizer for 2 minutes; d) air dry Bleach sanitizer ratio: 1/2 teaspoon bleach / 1 L water Violation Score: 25

Non-Critical Hazards: Total Number: 5

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Health permit is not posted Corrective Action(s): Ensure health permit is posted in a conspicuous location Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: Foods (ie. oil, pop) are stored on ground Corrective Action(s): Ensure all foods are stored at least 6 inches above ground to facilitate cleaning and pest monitoring Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Food safety plan not available in facility for review Corrective Action(s): Ensure food safety plan (also sanitation plan) must be present in facility at all times Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen requires better cleaning Corrective Action(s): Thorough cleaning required: -->stove top -->back table where hot holding unit is -->microwave -->dry storage room -->floor under crepe machine Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: 3 staff in facility but none is FOODSAFE certified Corrective Action(s): Ensure at least one staff on duty has FOODSAFE Violation Score: 1

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

Comments

2-door cooler: 0.8oC Cooler by crepe machine: 1.9oC Beverage cooler: 3.9oC Freezer: -18oC Hot and cold running water available Liquid handsoap and paper towel present at handsinks No signs of pests at time of visit Bleach sanitizer in spray bottle noted at 100ppm. Bleach sanitizer must be used to sanitize food contact surfaces after each contamination. Note: Operator has moved handsink at kitchen closer to food preparation area, as per discussion.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SSZO-ATTNAY
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:
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