INSPECTION REPORT Health Protection JCRH-CYBVGV

PREMISES NAME Cup & Bun Cafe		Tel: Fax:
PREMISES ADDRESS 3851 Hastings St Burnaby, BC V5C 2H7		INSPECTION DATE December 8, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Farideh Kaboli		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Bleach sanitizer solution in spray bottles for use on food contact surfaces had concentration >>200ppm. This is too concentrated for use on food contact surfaces Corrective Action(s): - Ensure sanitizer solution for food contact surfaces is 100 to 200ppm chlorine. ie. 1/2 teaspoon bleach per litre of water. Use chlorine test strips to verify concentration. - Solutions were diluted to within the required range at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: - Display cooler was lacking a thermometer Corrective Action(s): - Supply thermometer to above noted cooler so that temperature can be monitored. Violation Score: 1

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

Comments

- Premises maintained in sanitary condition - Handsinks (2) were supplied with liquid soap and paper towel - Hot and cold water was supplied to all sinks - High temperature dishwasher met required temperature to sanitize dishes. 71C at dish surface per thermolabel. - Coolers were operating at 4C or colder. Exception: Beverage cooler 6C (only non hazardous items) - Freezers were maintaining food products in a frozen state *Ensure cold holding temperatures are checked at least daily. Additionally, obtain probe thermometer for checking food temperatures (cooking, cooling and cold holding for potentially hazardous foods) - Food stored in a manner to prevent contamination. Dry goods stored on shelving. Pest proof bins in use for flour, sugar etc. - No signs of pest infestation noted at time. Traps present for monitoring/control of insects (flies) and rodents. Pest proofing has been completed where holes/gaps have been identified. - Staff and public washrooms were maintained and supplied with liquid soap and paper towel - Operator present and has valid Foodsafe level 1 certificate - Permit to operate with valid decal posted in visible location