INSPECTION REPORT Health Protection SSZO-CTEMBJ

PREMISES NAME Creme De La Crumb		Tel: (604) 683-5595 Fax:
PREMISES ADDRESS 4370 Still Creek Ave Burnaby, BC V5C 0G5		INSPECTION DATE July 4, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ryan Lee		NEXT INSPECTION DATE July 06, 2023
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Display cooler is measured at 13.9oC air temperature. No foods (ie. ready to eat items) has been delivered to the facility yet (now 9:15am). Staff indicated temperature could be high due to door not closed proprely. Digital thermometer on cooler indicated a tempdrature of 15oC. **Temperature of cooler is coming down after 1 hour of visit. Temperature is now at 4.0oC. Corrective Action(s): Temperature is still high even if the door is not closed properly. Do not place any potentially hazardous foods in this cooler until temperature is at 4oC or less. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0ppm chlorine is noted on plate. It is observed that sanitizer in sanitizer bucket is low (10% left). Staff attempted to open a new bucket of sanitizer but cannot open lid. Staff also indicated sanitizer concentration is not checked daily. **Owner is able to open lid at the end of visit. At least 50ppm chlorine is detected on plate. Corrective Action(s): Do not wait until bucket is empty to switch to a new sanitizer bucket. Find ways to ensure staff can open new lid. Staff must check sanitizer concentration daily, with test strips. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Battery is low at handsink dispenser at the back, and handsoap is not coming out from the dispenser. Staff has placed a pump sytle handsoap at the handsink at time of visit. Corrective Action(s): Enure handwashing amenities (ie. soap and paper towel) are present at handwashing station at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Some bottled pop is noted storing on the ground. A few buckets of chemicals also noted storing on the ground. Corrective Action(s): Ensure all prodcuts, food and non-food, are stored at least 6 inches above ground. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Display cooler is too warm, at 13.9oC. 2. Dishwasher has 0ppm chlorine on plate. Staff intended to open a new bucket of sanitizer but lid cannot be opened. Corrective Action(s): 1. Adjust or fix cooler so that cooler temperature is maintained at 4oC or less at all times. 2. Find ways to open a lid so that dishwasher reaches at least 50ppm chlorine on plate. Violation Score: 3

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

Comments

Front: Undercounter 2-door cooler: 3.6oC Display cooler: 13.9oC **violation noted above Beverage cooler: 2.8oC Soup: 61oC Back: Single door stand up cooler: 3.6oC 2-door stand up cooler: 2.8oC Single door stand up freezer (white): -12.2oC Single door stand up freezer: -12.4oC Chest freezer: -22.6oC Temperature log is maintained Hot and cold running water are available Liquid handsoap and paper towel present at handwashing station General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse Quats sanitizer in sanitizer bucket is present and at least 200ppm is detected Note: 1. Gloves are single use only. After staff takes one or a set of gloves off, that goes to garbage directly. Do not reuse gloves. 2. It is indicated that foods (ie. sandwiches, salads, rice bowls) are all made in the Vancouver location and transport to this facility either cold or warm-hot. A previous inspection report has observed improper cooling procedures. Foods must arrive facility cold under 4oC or less, or hot over 60oC. Do not serve foods that are going through its cooling procedures. Hot foods arriving from Vancouver location must remain hot. 3. Reviewed current food safety plan. Current plan only includes cold refrigerated items, not hot food items. Update your food safety plan and submit a copy for review and approval.