Fraser Health Authority



INSPECTION REPORT
Health Protection
AHEN-AU3UY8
PREMISES NAME
Coffee Monster		Tel:
Fax:
PREMISES ADDRESS
C1B - 15285 101st Ave
Surrey, BC V3R 9V8		INSPECTION DATE
December 15, 2017		TIME SPENT
1 hour
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
3 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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): No corrections entered
Comments

-All six handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels.
-Coolers were at or below 4 degrees C and were equipped with thermometers.
-Freezer temperatures were satisfactory.
-*Note: Temperature records were being kept however showed temperatures slightly greater than 40 degrees F for certain coolers on certain days of the month. Please advise staff to check that cooler temperatures return to 4 degrees C/40 degrees F within half hour to 1 hour and follow the corrective action on the food safety plan (discard potentially hazardous food above 4 degrees C for more than 2 hours and adjust/repair cooler to 4 degrees C or less).

-Dishwasher final rinse chlorine residual was at least 50 ppm at the plate.
-200 ppm QUATS sanitizer was available in the spray bottle.
-No signs of recent pest activity were observed at the time of inspection.
-Food storage areas were clean and organized.
-Dipper well was in use at the time of inspection.
-Ice machine was in a clean condition and the scoop was stored separately.
*Reminder: Please ensure all in-use utensils (e.g ice scoops) that are not kept under cold running water but in storage containers/surfaces are washed, rinsed, sanitized, and air dried at least every 4 hours and whenever contamination is possible.