INSPECTION REPORT Health Protection KLIU-CFKTBM

PREMISES NAME Creme De La Crumb		Tel: (604) 683-5595 Fax:
PREMISES ADDRESS 4370 Still Creek Ave Burnaby, BC V5C 0G5		INSPECTION DATE June 20, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ryan Lee		NEXT INSPECTION DATE June 24, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Hot food items that arrive at the facility are not adequately cooled before placing into the display cooler. Corrective Action(s): Discussed with staff on site: hot food items that are meant to be stored in the cooler MUST be properly cooled according to the cooling curve: > 60C to 20C within 2 hours > 20C to 4C within 4 hours Once cooled down to 4C, the food items may remain in the cooler for the determined shelf-life. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 5 to-go containers of spicy pork with rice were stored inside display cooler, measuring 26C internal temperature. Hot food items are cooked off site and arrive on site upon opening and placed inside cooler immediately without cooling step. Corrective Action(s): 5 containers of spicy pork and rice were discarded at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in the following areas: > Behind chest freezer --> 3 mouse droppings, food debris, and dust > Behind hot water tank --> mouse droppings, dust > Under both work tables in the back food prep area --> food debris Corrective Action(s): Clean and sanitize above mentioned areas as per your sanitation plan. Remove droppings by using a wet solution, followed by sanitizier; DO NOT VACUUM DROPPINGS. Frequent removal of droppings will help to monitor for activity. Date to be corrected by: June 24, 2022. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff member on site at the time of inspection did not have FOODSAFE level 1 or equivalent. Corrective Action(s): In the operator's absence, there must be at least ONE staff memeber on site with FOODSAFE level 1 or equivalent training. > Staff scheduling must be reorganized to meet the above criteria. Date to be corrected by: 2 weeks. Violation Score: 1

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

Comments

Routine Temperature controls > Reach in cooler: 0C > Stand up cooler (dairy): 2C > Stand up freezer (soup bases): -16C (soup bases were solid to touch) > Stand up freezer (bread/pastries): -25C > Chest freezer (soup bases): -25C > Chest freezer (bread/pastries): -27C > Display cooler: 2.4C ***Temperature variation inside this cooler at the start of inspection was a result of hot food items placed inside the cooler without proper cooling. > Barista prep cooler: 0.9C > Hot held items: > Beef borscht: 77C > Thai chicken curry: 68C > Beverage cooler: 12C (non-PHFs only) General: > Handsinks supplied with hot+cold water, liquid soap and paper towels. > Low temperature dishwasher had 50ppm chlorine residual for sanitizing. > 200-400ppm QUATS sanitizer solution available for food contact surfaces. > Ensure all in-use utensils (tongs, knives) are cleaned and sanitized every 3-4 hours (once mid-day, and once at end of day). Note: please send most recent pest control report to the undersigned for review by June 24, 2022. Signature not obtained due to COVID protocols. Report printed and reviewed with staff on site.