INSPECTION REPORT Health Protection JELR-BLHRRZ

PREMISES NAME Kent Street Coffee Shop		Tel: (604) 531-2238 Fax: (604) 531-2239
PREMISES ADDRESS 1475 Kent St White Rock, BC V4B 5A2		INSPECTION DATE February 5, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Marjorie Needles		NEXT INSPECTION DATE 8 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] No Yes Sanitation Plan [s. 24] No Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 2

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Food safety plan is no longer available. Corrective Action(s): Provide food safety plan and include corrective actions. Generic plan was provided to Kitchen Manager during inspection. Review procedures with staff. Call if you have questions. Violation Score: 1 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Sanitation plan is no longer available on site. Corrective Action(s): Provide a sanitation plan (dishwasher, bleach sanitizer, cleaning schedule, etc.) and keep on site. Information provided. Violation Score: 1

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

Comments

Note: The Fraser Health Food Permit (Permit to Operate a Food Service Establishment) is seasonal and valid from Sept - June (not valid July and August). An application form is required to change this and the new permit fee beginning April 2020 would be $150 per year. Call your Health Officer if that an annual permit is needed. Food Safe - Kitchen Manager took Food Safe two years ago - good - in compliance. If manager is away, at least one person per shift must have Food Safe. Keep copies of certificates on site and note that they expire after 5 years. These can be renewed before expiry by taking an online Refresher Course - www.foodsafe.ca. Food Safe Plan and Sanitation Plan are not available on site - see above. Correct by March 1/20. Cooking - Food cooking on stove is at 74C/ 165F or hotter - good. Hot holding soup in crock pot - Soup temperature is above 60 C/140 F - good. Reheat food on stove to 165F. For days when hot food is made ahead, insulated Cambro equipment is available. Reviewed cooling criteria - hot food is cooled in the prep sink with cold water and ice wands are available to quickly cool foods. Other food is portioned and put in freezer. Onions in butter (oil) - are sauteed and then kept in fridge (not being kept at room temperature) - ok. There are no menu items that involve foods served that contain raw eggs. All eggs are cooked. Produce is washed in prep sink (other than produce that is labeled as pre-washed/ready-to-eat). No raw fish on menu. Fruit preserves are kept in fridge at 40 F or colder. If kept at room temperature, pH tests would be required. Designated hand washing sink - has liquid soap and paper towels in dispensers and hot/cold water. Non-latex gloves are also used. Cold food storage - fridge temperatures are at 4 C/ 40 F or colder. Records are being kept. Raw meat is at bottom of cooler. Use leak-proof tray for hamburger. Spray bottle for chlorine sanitizer is labelled and contains chlorine at >>400ppm. **** Only 200ppm is required. Use 1/2 tsp unscented domestic bleach in 500mL water and make fresh daily. For food contact surfaces that don't go through the dishwasher, wash, rinse, sanitize, and air dry every 4 hours or after each use. Add this information to your sanitation plan. Dishwasher has a final sanitizing rinse of >180 F on the gauge and >160F inside of the machine - good. Maintain the dishwasher as per manufacturer's instructions as discussed. Reviewed temporary food permit requirements.