INSPECTION REPORT Health Protection AJON-AZFUEV

PREMISES NAME Starbucks Coffee #4620		Tel: (604) 575-7800 Fax: (604) 535-5157
PREMISES ADDRESS 103 - 18737 Fraser Hwy Surrey, BC V3S 7Y3		INSPECTION DATE June 5, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wanda Smith		NEXT INSPECTION DATE June 12, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Espresso machine beside drive thru window was observed to be in an unsanitary condition at the time of inspection. Corrective Action(s): Clean and sanitize all parts of the espresso machine beside the drive thru window. Ensure to look under the spouts for adequate cleaning. To be corrected immediately. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Every sanitizer pail at the time of inspection measured a QUAT concentration of 50 ppm. This included pails under the espresso machines, the white bucket and the two red buckets. Corrective Action(s): Immediately replace sanitizer pails with fresh sanitizer that is measured at 200 ppm of QUAT sanitizer. Ensure test strips are used to measure level of sanitizer. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Health inspector observed the hand washing frequency of 5 employees at the time of inspection over 5 minutes. There are two hand washing stations in the front area only which were in clear viewing. Out of the 5 employees, 1 employee washed their hands twice, and another employee washed their hands once. Corrective Action(s): IMMEDIATELY REVIEW PROPER AND ADEQUATE HAND WASHING METHODS WITH ALL EMPLOYEES. Hands need to be washed in the following manner: 1. Wet hands with warm water. 2. Apply soap and lather for 20-30 seconds. 3. Rinse hands with warm water and hands pointed towards the drain. 4. Dry hands with paper towel and turn off tap with paper towel. Hands need to be washed after every possible cause of contamination and in between every task. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required under all equipment on the counters (e.g. under every espresso machine, under stove, under blender, etc.). Corrective Action(s): Clean under all equipment all the way to the back of the wall. Ensure regular cleaning is done in hard to reach areas. To be corrected starting today. Violation Score: 3

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

Comments

Routine Inspection: Front Area: Hand washing sinks fully equipped with liquid soap, paper towels and hot/cold running water. All coolers maintained at or below 4 degrees Celsius. Back Area: Cooler maintained below 4 degrees Celsius. Freezers maintained below -18 degrees Celsius. High temperature dishwasher sanitizing with >71 degrees Celsius at the dish level for final rinse cycle. 3-compartment sink available for manual warewashing. Plugs available for 3-compartment sink. QUAT sanitizer at dispenser = 200 ppm. All food items stored off the floor. Ice machine clean. Ice scoop stored in designated container. Overall: All cold holding units equipped with thermometers. All food items covered and protected from contamination. Pest control in place. No signs of pest activity at the time of inspection. Premises well lit.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AJON-AZFUEV
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: 0.08 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