INSPECTION REPORT Health Protection DSEA-CDVTPS

PREMISES NAME Serious Coffee #32		Tel: (604) 724-8599 Fax:
PREMISES ADDRESS 102 - 900 Carnarvon St New Westminster, BC V3M 1E9		INSPECTION DATE April 27, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Dustin Copeland		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice machine found to have mildew build up in freezer/maker unit Corrective Action(s): discard all ice inside the machine, and restock with ice from an offsite location until the unit is cleaned and sanitized. Sanitize the unit on a more frequent basis. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff rinse constantly used utensils (bar spoons, carafes, steaming pots, etc) throughout the day and run it through the sanitizer at the end of the day. Constantly used utensils must be sanitized every 4 hours. Corrective Action(s): Operator to have time of day set up for running utensils through dishwasher twice daily before the end of day (suggest 10:00 and 14:00) Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water. Ensure that BOH handsink is kept free from obstructions =Display cooler (4C), coffee cooler (4C), prep cooler (2C), double upright cooler (2C), both upright freezers (-10C and -11C) within required temperatures. \ =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Wiping cloths stored in sanitizer solution at 200 ppm QUATS and available in spray bottles =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor. =No evidence of pest activity noted at the time of inspection =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification could not be verified at the time of inspection. have FOODSAFE certificates on site for inspection =Permit posted in a conspicuous location