INSPECTION REPORT Health Protection KKIM-CZ7RMK

PREMISES NAME Coco Fresh Tea & Juice (Station Square)		Tel: (604) 564-9457 Fax:
PREMISES ADDRESS CRU 110 - 4698 Kingsway Burnaby, BC V5H 4L9		INSPECTION DATE January 5, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kai Liu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Time tracking observed for room temperature held bubble tea toppings (pearls) for every 4 hours. Corrective Action(s): - Potentially hazardous food items such as cooked pearls should be discarded every 2 hours, not 4 hours. Confirmed the 2 hour rule with the operator on the phone. Ensure all staff is educated with proper time limit. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Brown sugar (cooked) pearls observed inside warmer with no continuous heat supply; measured at 50C. Staff stated this one does not require time tracking. Corrective Action(s): - If the topping is going to be hot held, maintain the temperature of 60C or above. Operator confirmed that 2 hour rule applies to this topping as well. Ensure this is communicated with all staff. Violation Score: 5

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 handsinks are fully equipped. - All coolers at 4C or below. - Freezer at -18C or below. - Observed proper 3 compartment sink manual dishwashing method in practice- good. - Bleach sanitizer in buckets measured at 100ppm. - Ice machine in sanitary condition. - Staff holds valid certification for foodsafe level 1 equivalent course. - No signs of pest observed at the time of inspection.