INSPECTION REPORT Health Protection 251950

PREMISES NAME Me and Crepe		Tel: (604) 428-2826 Fax:
PREMISES ADDRESS 27 - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE May 31, 2021	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Jie Han		NEXT INSPECTION DATE June 04, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	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 = 73

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): -All items in sushi display cooler measured above 4 deg. C as per probe thermometer (Mock crab, eggs, luncheon meat, potato) -Some items in 2 door cooler measured above 4 deg. C (cheese, eggs, cooked pork) Corrective action: all potentially hazardous foods must be stored at 4 deg. C or colder if meant for cold storage -->Discarded probed items in suchi display, and all items in 2 door cooler. Corrective Action(s): Violation Score: 25 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fried donuts were stored in ambient air temperature. Donuts measured 26 deg. C at the surface Corrective action: fried donuts must be kept in hot holding until serve. Leave out smaller portions for immediate use if necessary. Keep the rest in a cooler until hot holding can be provided. Corrective Action(s): Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: -Cleaned and sanitized cooking utensils/equipment stored on wire shelving appeared caked in food debris. Corrective action: all equipment that is stored away must be adequately cleaned and sanitized if item is in regular use. -->Clean and sanitize noted items again. Date To Be Corrected By: Immediately Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): -Sanitizer solution in bucket for back of house measured 0ppm chlorine. Only being prepared once daily. -Manual warewashing procedure inaccurately described by staff. Facility is performing: 1) wash 2) sanitize 3) rinse as described by staff. Corrective action: -sanitizer solution was remade during inspection to 200ppm chlorine. Solution must be made fresh daily or as often as the solution becomes soiled. -Please ensure proper manual warewashing is followed as discussed: 1) Wash 2) Rinse 3) Sanitize 4) Air dry Corrective Action(s): Violation Score: 15

Non-Critical Hazards: Total Number: 7

209 - Food not protected from contamination [s. 12(a)] Observation: -Opened bags of dry goods (tea leaves, sugar) not in pest proof containers. -Opened bag of pickled veg with chopsticks inside stored in cooler. -Condiments are left out at room temperature for days before being used up or replaced. Corrective actions: Store all opened bags of dry goods in pest proof containers. -Transfer any leftovers from products into a food grade container once opened. -Condiments for room temperature holding must be used within 4 hours and then leftovers discarded. Do not leave out overnight. --> Discarded condiments Corrective Action(s): Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bag of ground pork was thawing on top of a stove pot. Staff placed it on there from frozen storage approx. 10 minutes prior to observiation. Surface temperature measured 9 deg. C Corrective action: all frozen foods must be properly thawed. Discussed proper methods with staff on site. --> Ground prok moved to under cold running water. Corrective Action(s): Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: -Extensive rat/mouse droppings noted throughout the premise (dishpit area, front preparation counter, mop sink, dry storage rack). -Cockroaches (dead) noted under mop sink. Corrective action: please remove all noted signs of pests (droppings, dead cockroaches). Follow up the cleaning with 100ppm chlorine solution to sanitize the areas. (1/2 tsp bleach + 1L water). Date To Be Corrected By: 06/04 Corrective Action(s): Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Front door is propped open and stayed open the entire inspection. Flies were noted flying in and out. Corrective action: front door should remain closed to prevent the entry of pests. Corrective Action(s): Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wall by back stove top is peeling paint. Corrective action: repaint this wall. Avoid paint chipping and falling into prepped food. All surfaces should be non-porous and smooth. Date To Be Corrected By: 06/04 Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: -Sushi display cooler had air temperature of 12.1 deg. C -2 door cooler had air temperature of 7.4 deg. C Corrective action: contact service company immediately. All coolers must be able to maintain 4 deg. C or colder. *It is not a feasible long term solution to have only one working cooler. Date To Be Corrected By: 06/04 Corrective Action(s): Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Both staff on site at time of inspection did not have FOODSAFE or equivalent certification. Corrective action: please ensure there is always one staff on site at all times with a valid certification. Staff or rearrange shifts to accommodate Date To Be Corrected By: Today Corrective Action(s): Violation Score: 1

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

Comments

This inspection done by an EHO student. **Closure order issued. Follow up inspection is required prior to re-opening. Routine -Handsinks supplied with warm water, liquid soap and paper towels. -Sushi display cooler: 12.1 deg. C (see above violation 308) -2 door cooler: 7.4 deg. C (see above violation 308) -Prep freezer: -8 deg. C (all items frozen) -Beverage cooler: 7 deg. C (no PHFs, beverages only) -Hot held items: 69 dg. C - 74 deg. C -Tea eggs: 74 deg. C -General sanitation satisfactory -No incompatible storage of food observed -Health permit posted in a conspicuous location. -Pest control provided by Orkin as a one time service. COVID-19 controls: -COVID signage posted -Hand sanitizers available -Take-out only -Distance is maintained between staff and customers using dining tables. -Staff are masked. -Bleach available on site for high touch surfaces sanitation.