Fraser Health Authority



INSPECTION REPORT
Health Protection
DSOG-AYBTCV
PREMISES NAME
Waves Coffee House		Tel: (604) 498-2283
Fax:
PREMISES ADDRESS
105 - 10777 University Dr
Surrey, BC V3T 0E6		INSPECTION DATE
April 30, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Nader Wahba		NEXT INSPECTION DATE
May 07, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
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 = 8
Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): - There was no hand soap in the dispenser at the back handwashing station.
- A chair was placed directly in front of the handwashing station, preventing easy access for handwashing.
Corrective Action(s): The operator filled the dispenser with soap and moved the chair from the front of the handsink. This is a repeat violation and failure to comply with this requirement during the following up inspection will lead to stricter enforcement. This is your last warning. All handwashing station MUST be easily accessible at ALL times.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Both the faucet handles at the front two compartment sink are broken.
Corrective Action(s): Fix the faucet handles and ensure that they are securely installed.
Correct by: One week.
Violation Score: 3

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

- General sanitation is good.
- The handwashing station (front) supplied with cold/hot running water, soap, and paper towels.
- All coolers (display, upright, beverage, two undercounter) < or = to 4C.
- All freezers (upright) < or = to -18C.
- All refrigeration units equipped with working thermometers.
- All food items are stored in plastic containers with lids.
- Daily temperature logs were not available at the time of the inspection. Begin to record temperature for all refrigeration units and keep records of the logs.
- High temperature dishwasher achieved 71C at the plate's level during the final rinse cycle.
- Surface sanitizers available in a spray bottle and designated buckets with presoaked wiping cloths at 200 ppm QUAT solution in the kitchen.
- Dry storage area has adequate space and wire racks. Dry food items stored min 15cm (6inches) off the floor.
- No signs of pest activity at the time of the inspection.
- FOODSAFE trained staff on site. Verified at the time of the inspection