INSPECTION REPORT Health Protection JCRH-CN6UV7

PREMISES NAME Adam's Crepes		Tel: (604) 430-3125 Fax:
PREMISES ADDRESS 5217 Rumble St Burnaby, BC V5J 2B7		INSPECTION DATE January 17, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kaoutar Tarik		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Premises and equipment maintained in sanitary condition. - Handwashing sink in food preparation/service area supplied with hot and cold running water, liquid soap and paper towel. - Staff/public washrooms maintained and supplied with liquid soap and paper towel - Coolers and freezer were operating at required temperatures (4C or colder, -18C or colder): - 2 door reach in cooler 2C - Small undercounter beverage cooler 4C - Countertop cooler 4C - Chest freezer -22C - Food products were stored a manner in which it was protected from contamination - Bleach sanitizer solution present/in use for food contact surfaces and customers tables. Concentration of solutions measured 200ppm chlorine. - High temperature dishwasher met required temperature to sanitize dishes. Temperature measured 78.8C (at dish surface) with min/max thermometer. - Reviewed acceptable methods for storage of in use utensils: - in food products with handles above the top of the food and the container - on a clean portion of the food preparation table or cooking equipment* - in a container of water if the water is 60C or greater* - in a container of ice or ice water if the water is 4C or less* *If the utensil and surface/container is cleaned and sanitized every 4 hours. *Utensils must be cleaned and sanitized more frequently if they become contaminated or when switching between raw foods to ready to eat foods. - No signs of pest activity noted at the time of inspection. Screen in place at back door. - Operator present and has completed Foodsafe level 1. Additional staff member has also completed Foodsafe level 1.