INSPECTION REPORT Health Protection ALUI-C43SKL

PREMISES NAME Me and Crepe		Tel: (604) 492-0389 Fax:
PREMISES ADDRESS 2 - 555 Clarke Rd Coquitlam, BC V3J 3X4		INSPECTION DATE June 17, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Shegan Bian		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 = 9

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Eggs in hot holding unit were at 47 deg C. Staff indicated they had just been placed there 30 minutes prior. Corrective Action(s): Staff increased temperature on hot holding unit. As discussed ,all potentially hazardous foods inside hot holding unit must be kept at 60 deg C or greater. Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Staff indicated eggs are cooked over night in the slow cooking unit but did not provide any records of temperature checks to make sure eggs reach an internal temperature of 74 deg C or greater (and are hot held at 60 deg C or greater after hitting this temperature) Corrective Action(s): Take temperature checks of eggs to provide verification per above. Correct by: Today Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Paper towel dispenser at handwash sink is broken. Corrective Action(s): Repair and replace dispenser. Correct by: today Violation Score: 3

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

Comments

Routine inspection conducted: Handwashing sink has liquid soap and hot/cold running water. Paper towels were available from the 2 compartment sink nearby. All coolers at 4 deg C or less Freezers at -18 deg C or less Staff on site has FOODSAFE Level 1 General sanitation satisfactory, no signs of pests 2 compartment sink (previously approved by area EHO) present for ware washing, bleach available to sanitize Bleach spray sanitizer at 100 ppm chlorine residual COVID-19 No dine in currently Staff onsite did not know where COVID-19 safety plan was located. As discussed, your premises MUST have a COVID-19 safety plan outlining your protocols and procedures regarding COVID-19 safety. Please visit worksafeBC to find templates for your COVID-19 safety plan. Operator to e-mail completed plan to district EHO. Staff wearing masks on site