INSPECTION REPORT Health Protection JELR-AUUUTY

PREMISES NAME Laura's Coffee Corner		Tel: (604) 538-6600 Fax:
PREMISES ADDRESS 2 - 15259 Pacific Ave White Rock, BC V4B 1P8		INSPECTION DATE January 9, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Laura Cornale		NEXT INSPECTION DATE January 11, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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): Dishwasher hot water final rinse (measured inside of the machine) is only 58C. This was checked several times with thermometer and with temperature strip and after the machine was given time to rest between runs. Water temperature to hand washing sink was 48C. Quats sanitizer in spray bottle was 0 ppm. Corrective Action(s): Immediately ensure that all dishes and utensils are sanitized after they are washed and rinsed. If using bleach manually in a sink, use 1 tsp unscented domestic bleach in 1 liter of water or 1 ounce per gallon (100-200ppm). Soak for 2 minutes and air dry. Sanitizer was set up in sink during inspection to sanitize dishes. For counters or cutting boards and other food contact surfaces, if using quats, follow manufacturer's directions for dilution (automatic dispenser for quats is 200ppm - ok). The dishwasher must be capable of providing a final sanitizing rinse (measured inside of the machine) of 71 C or hotter. - Correct as soon as possible. Violation Score: 25

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Wooden beam above soup hot holding units is not sealed. Corrective Action(s): Seal the wooden beam above the soup hot holding /microwave counter so it is smooth, impervious to moisture and easy to clean. (Correct by March 1, 2018). Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Corrective Action(s): Dishwasher - see above. Final rinse to be 71 C / 160 F or hotter measured inside of the machine.

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

Comments

Coolers: Walk in , line/prep cooler are at 4 C or colder. Domestic cooler - food temperature is below 4 C. Keep daily temperature records. Keep food safety plans on-site and ensure that staff follow standard procedures. Small milk cooler - 4 C. Soup hot holding >60C.- good Hand washing sink has been replaced with a larger sink. Use for hand washing only. Liquid soap and paper towels are provided for hand washing. As previously discussed with operator, recommend a prep sink be installed. Chlorine sanitizer for wiping cloths - 100ppm - good. Quats - see above. Commercial dishwasher - see above. Floor - ok today.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JELR-AUUUTY
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. Partial Time Spent: Specific comments: Red Velvet mix: 8.89 % transfat of total fat is not in compliance. Do not use this product. - Removed during inspection. Other mixes - 0 transfat. Vegetable shortening, croissants - in compliance (<5%).
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