INSPECTION REPORT Health Protection JSAS-BRBRUK

PREMISES NAME CoCo Fresh Tea & Juice (Metrotown)		Tel: (604) 423-9400 Fax:
PREMISES ADDRESS 230 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE July 8, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kai Liu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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)

Code 302 noted on Routine inspection # JSAS-BQVSKV of Jun-24-2020 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Staff observed washing dishware not following the 4 step method for manual dishwashing. Wiping rags in use, not stored in sanitizer solution. Correction: Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution (100 ppm chlorine), 4)allow surface of item to air dry before next use. All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).

Comments

Reviewed strawberry processing - strawberries are cooked with sugar prior to use in beverages. Strawberries are boiled and then chilled in ice bath before storage within a cooler. Ensure berries are not stored at room temperature post cooking. All 4 varieties of cooked pearls time stamped for maximum 2 hour shelf life post cooking. Additional shelving installed, all dry storage items stored off the floor. Staff are no longer wiping down drink cups prior to service. Staff not observed dishwashing and food handling at the same time within sinks. Tooth brushes and tooth paste no longer used to clean food equipment. Reviewed 4 step manual dishwashing process. Premise cleaning conducted since previous inspection. Reviewed handwashing procedure. Reviewed COVID-19 Safety Plan - 1000 ppm chlorine (dilute bleach) used for high touch surfaces disinfection Action: clearly note all high touch surfaces to be disinfected on your COVID-19 Safety Plan Discussed with operator proposal to add an additional sink for food preparation in back of house.