INSPECTION REPORT Health Protection ECAO-B3TV2D

PREMISES NAME Cafe Sweets & Beans		Tel: (604) 336-5234 Fax: (604) 708-3331
PREMISES ADDRESS Lower Level - 5152 Kingsway Burnaby, BC V5H 2E8		INSPECTION DATE August 20, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Pyong Mo (Charlie) Chong		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] No Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Egg wash made from raw eggs AGAIN observed stored in the fridge for the day's use Corrective Action(s): Discard egg wash This was cited in the last inspection Correction Order issued -you are not to store raw egg yolk in the fridge as per the BCCDC document for pooling eggs safely Once a raw egg is cracked open it must be cooked immediately for service -no storage allowed Pasteurized egg yolk is allowed for fridge storage Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot held poached eggs at 54 deg C Corrective Action(s): Must be hot held at or above 60 deg C Discard eggs Violation Score: 5

Non-Critical Hazards: Total Number: 1

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Poached egg menu item has been added -this is not part of your approved Food Safety Plan Corrective Action(s): Discard the poached eggs. Submit a Food Safety Plan within the week -must be approved before new menu items are in use. Violation Score: 1

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

Comments

Temperature Controls: -Walk-in cooler 2 deg C -2-door undercounter in kitchen 3 deg C -preparation cooler in kitchen 3 deg C -preparation cooler in cafe area 3 deg C -2-door display right side 4 deg C -2-door display left side 4 deg C Chemical Controls: -Low temperature washer final sanitizer rinse >50ppm chlorine residual -Sanitizer buckets >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation very good -a tight fitting screen door for back exit has been added -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-B3TV2D
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: 0.25 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