INSPECTION REPORT Health Protection JCHW-BPCR5P

PREMISES NAME Espresso Cafe		Tel: Fax:
PREMISES ADDRESS 1112 - 7330 137th St Surrey, BC V3W 1A3		INSPECTION DATE May 6, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Partappal Singh Gill		NEXT INSPECTION DATE May 12, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher was unable to reach 71C on the final rinse cycle (maximum of 68C). Corrective Action(s): High temperature dishwasher must reach a final rinse temperature of 71C on the dish surface. While dishwasher is being serviced, wash utensils and equipment in the dishwasher and sanitize in 100ppm bleach for 2 minutes. Operator was able to prepare 100ppm bleach at the time of inspection. Facility is only offering take-out at the time being due to the COVID-19 Pandemic. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Under counter cooler was at 10C. 2) High temperature dishwasher had a final rinse of 68C on the dish surface. Corrective Action(s): 1) Cooler unit must be able to maintain 4C or less on a consistent basis. Service/adjust or discontinue use of cooler unit for the storage of potentially hazardous foods. Potentially hazardous foods were relocated at the time of inspection. 2) Service dishwasher and ensure it can provide a final rinse temperature of 71C on the dish surface on the final rinse cycle to allow for proper sanitizing of equipment and utensils. Violation Score: 3

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

Comments

-Front cooler was at 3C. -Back upright cooler was at 4C. -Double door under counter cooler was at 4C. -Upright freezer was at -12C. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails were at 100ppm. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. Baked foods by the cash register were protected from potential customer contamination and served by staff. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Operator had FOODSAFE Level 1 equivalent training. Safecheck Advanced Food Safety Certification Program (Valid 29 - Mar - 2025). -Please contact the inspector if you have any questions or concerns. -Operator signature not required at this time due to the COVID-19 Pandemic.