INSPECTION REPORT Health Protection 239742

PREMISES NAME Me and Crepe		Tel: Fax:
PREMISES ADDRESS 2 - 555 Clarke Rd Coquitlam, BC V3J 3X4		INSPECTION DATE July 11, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Shengan Bian		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Eggs placed in ice bucket that is too deep with not enough ice to reach 4C; also next to stove; temperature too high. Food found to be in the 'Danger Zone' (4C - 60C0 will have the potential for pathogen growth, especially if left out for more than 2 hours Date to be corrected by: Corrected during inspection Make sure that potentially hazardous food is stored at 4C or lower Corrective Action(s): Violation Score: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding unit temperature was at too low. This will allow food that has been heated to drop to a temperature below 60C therefore putting it in the 'Danger Zone" and allowing bacteria to grow. Make sure hot holding units are at 60C or higher before putting heated food inside. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Perimeter found to have build up of dirt; food debris seen under prep counter and shelving units. This is unsanitary and may lead to harbouring of pests. Perform a thorough cleaning of the perimeter and mentioned areas; make sure it is done frequently. Date to be corrected b: 1 week Corrective Action(s):

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

Comments

General comments: - Handwashing stations stocked with paper towels, liquid soap and hot/cold running water. - Bleach sanitizer in spray bottle used at 200ppm - Cooler temperatures 4C or less; freezer temperatures at -18C or less - Manual warewashing done correctly in 2 compartment sink - Employees practicing good personal hygiene *Start recording cooler and freezer temperatures in logbook*