INSPECTION REPORT Health Protection KLIU-D4SSDU

PREMISES NAME Cup & Bun Cafe		Tel: Fax:
PREMISES ADDRESS 3851 Hastings St Burnaby, BC V5C 2H7		INSPECTION DATE April 29, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Farideh Kaboli		NEXT INSPECTION DATE May 06, 2024
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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach surface sanitizer for front of the house measured >200ppm chlorine. No surface sanitizer was prepared for back of the house. Corrective Action(s): Dilute sanitizer to 100-200ppm chlorine. A sanitizer solution must be prepared for each food prep area. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Droppings observed in the following areas: > Barista counter - under the espresso machine > Employees belongings area - behind the door, in the basket by the closet, in the shared hallway behind store > Food prep area - behind the oven, along the wall leading into the dishwashing area, under the dry storage racks > Storage closet by the customer area - under the shelf across from the door. Corrective Action(s): Remove droppings. Pull all equipment and stored items away from the wall. Clean and sanitize these areas with a strong bleach solution. > Store all items at least 6 inches above the ground to help with cleaning and monitoring for rodent activity. > Less clutter will also prevent pests from harbouring. DAte to be corrected by: May 6, 2024. Violation Score: 9

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

Comments

Routine Temperature controls > Smoothie freezer: -18C > Display cooler: 3C > Standup cooler: 1.5C > Beverage cooler: 5C (no PHFs) > Bakery prep cooler: 3.7C > Bakery prep freezer: -19C > 2 door cooler: 3.5C > Reach in cooler: 0.9C > Reach in freezer: -20C General > Running hot and cold water is available. > Handwash stations are fully supplied with liquid soap and paper towels. > High temperature dishwasher had final rinse temperature of 74.9C at the plate level. > Milk and cream thermoses at the self-serve station are emptied and refilled every 2 hours. > Observed proper cooling of roasted vegetables. > Display items are replaced every 3-4 days. Cakes that are for sale in the bottom row of the display cooler are returned to back cooler at the end of the day. > Operator has valid foodsafe level 1, expiring on June 27, 2028. > Health permit is posted. Note: 1. Recommend the facility obtain pest control services leading up to the summer months > Identify any entry points and seal them. > Daily cleaning must be done to remove food sources. Do not leave any food exposed overnight. 2. Begin temperature logs for all coolers and freezers. Record twice a day.