INSPECTION REPORT Health Protection JELR-BAMUM4

PREMISES NAME Laura's Coffee Corner		Tel: (604) 538-6600 Fax:
PREMISES ADDRESS 2 - 15259 Pacific Ave White Rock, BC V4B 1P8		INSPECTION DATE March 26, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Laura Cornale		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Line (prep) cooler for sandwhich prep is leaking water. Air temperature is at 4 C - ok. Corrective Action(s): Monitor this cooler twice daily and repair if necessary so there is no water leaking onto bottom shelf or floor. Seal is becoming loose on door as well. Do not overstock upper inserts (use within 2 hours) and keep lid down whenever possible. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Bar cooler (for short term milk storage) requires thermometer. Corrective Action(s): Provide an accurate indicating thermometer for small bar cooler. Check temperature daily. Violation Score: 1

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

Comments

Walk in cooler (2 C), line cooler (4C) - are satisfactory, Small bar cooler for short term milk storage - see above. Keep daily temperature records. Hot holding - soup is at 60 C or hotter. Cooling of cooked foods - reviewed procedures. Hot potatoes are being cooled (30 minutes max) on a tray, portioned into smaller containers and then stored in walk in cooler - good. Produce - ready to use (pre-washed) lettuce is in cooler. Strawberries are being washed. Recommend temperature control for strawberries as well. *** A prep sink would be very useful in this establishment. The hand sink is to be designated for hand washing only. Prep food in am in cleaned and sanitized sink prior to busy time. Hand washing sink has liquid soap and paper towels. Quats sanitizer (after running water) was at 200ppm . Staff advise that utensils and cutting boards used throughout the day are washed, rinse, sanitized in the dishwasher or cleaned in place every 2-3 hours - ok. Wiping cloths are changed regularly and sanitized with quats sanitizer (extra cloths are available). Commercial dishwasher (new) has a final sanitizing rinse of 71 C measured inside of the machine - good. Check that your gauge shows 82 C for final rinse for each cycle. Maintain as per manufacturer's recommendations. Food Safe Level 1 - check your certificate. If > 5 years old, certificate will have expired and you will need to re-certify. The operator requires a valid Food Safe certificate and if absent, one person per shift must have. Routine cleaning is taking place. *** Any proposed changes to this operation, including renovations/expansion or the installation of a prep sink (as recommended) will require the submission and approval of the plans BEFORE renovations occur. ***