Fraser Health Authority



INSPECTION REPORT
Health Protection
TABM-B9LUD6
PREMISES NAME
Me and Crepe
Tel:
Fax:
PREMISES ADDRESS
2 - 555 Clarke Rd
Coquitlam, BC V3J 3X4
INSPECTION DATE
February 21, 2019
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Shengan Bian
NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Food Safety Plan [s. 23]
Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Eggs noted at room temperature.
Corrective Action(s): - Eggs were discarded during inspection.
- All eggs that are kept close to cooking equipment for easy access must be kept in ice as discussed during inspection.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Build up of food debris and dirt noted in the hard-to-reach areas. Some of these may be mice droppings.
Corrective Action(s): - Deep cleaning reuired in all hard-to-reach areas including under and behind equipment and shelves.
- Once clean-up is completed monitor areas for mice activity.
Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 205 noted on Routine inspection # TABM-B5KTCD of Oct-15-2018
Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: - Black undercounter cooler was at 8-12 degrees. Items were moved to the larger cooler during inspection.

- Tofu topping kept at room temperature.
Correction: This cooler must be adjusted to maintain foods below 4 degrees. Only store food in this unit once the unit is below 4 degrees C.

- Please place only small amounts of the toppings out for use and place them on ice to keep them below 4 degrees C.

Code 302 noted on Routine inspection # TABM-B5KTCD of Oct-15-2018
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Bleach solution was available. There was no evidence that it was in use. Staff was not aware of how to sanitize surfaces.
Correction: - Please train staff on proper cleaning and sanitizing processes.
Comments

- Temperatures of all coolers and freezers were adequate.
- Food in hot holding units were above 60 degrees C.
- Liquid soap and paper towels were available at hand wash sinks.
- Bleach solution was available for sanitizing.

** Provide a proper table/shelf for flour bin that is currently on top of boxes.