INSPECTION REPORT Health Protection SSZO-B4QMG5

PREMISES NAME Me and Crepe		Tel: (604) 428-2826 Fax:
PREMISES ADDRESS 27 - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE September 18, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jie Han		NEXT INSPECTION DATE October 02, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation: Facility reheats foods then places them in hot holding units; however, temperatures of foods (ie.. cooked meats, soup, tofu pudding, etc) in units ranged from 21oC to 44oC. Corrective Action(s): Foods must be reheated to at least 74oC before transferring to a hot holding unit. Use thermometer to check temperature. This violation has been observed in two consecutive routine inspecitons. Failure to comply may result in further enforcement action (ie. order, ticket). Violation Score: 25

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Open bags of dry goods (ie. dry noodles, ziploc bag of oatmeal, etc) are not stored in pest proof container Corrective Action(s): Store all openbags of dry goods in pest proof containers to prevent pest activity Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: One live cockroach noted on glueboard; along with several dead ones noted on glueboards. No other live cockroach noted other than one caught on glueboard. Pest control comes once a month. Corrective Action(s): Cleaning is key. Keep cleaning and follow pest control company's direction. Seal all holes or open gap. Increase pest control visit to twice a month, or more frequent, until problem is solved Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Counter or table set up of crepe machines is wood material and bare wood exposed. Corrective Action(s): Refinish bare wood as all surfaces must be durable, easily cleaned, and impervious to moisture. Violation Score: 3

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

Comments

Health permit is posted 2-door cooler: 1.2oC Front prep cooler: -1oC Beverage cooler: 4oC Freezer: -29oC Hot and cold running water available Liquid handsoap and paper towel present at handwashing stations General sanitation is ok Discussed manual dishwashing procedures with staff. Bleach sanitizer is used to sanitize dishware. Bleach sanitizer in sink noted at 100ppm chlorine

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SSZO-B4QMG5
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment