INSPECTION REPORT Health Protection JCRH-BLCUJW

PREMISES NAME JJ Bean Coffee Roasters (2) Commissary Kitchen		Tel: (604) 253-3257 Fax: (604) 253-3257
PREMISES ADDRESS 101 - 8288 N Fraser Way Burnaby, BC V3N 5G4		INSPECTION DATE January 31, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Justin White		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] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Accumulation of dust/grease noted on exhaust canopy filters. Attached decal indicates canopy was due for service Sept. 19/19. Corrective Action(s): - Clean exhaust canopy filters. This should be completed routinely. - Ensure exhaust canopy is serviced accordingly to schedule. [Correction date: 1 week] Violation Score: 3

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

Comments

- Premises and equipment maintained in a sanitary condition with the exception of exhaust canopy noted above. - Handsinks in food processing areas supplied with hot and cold running water, liquid soap and paper towel - Employee changerooms/washrooms supplied with liquid soap and paper towel - Coolers were operating at acceptable temperatures (4C or colder) and freezers were maintaining product in a frozen state: Bakery Area - True single door cooler 2C - Beverage Air 2 door cooler 1C - Sliding door cooler 3C - True undercounter cooler 2C - 2 door freezer -10C Sandwich Preparation Area - 2 door undercounter cooler (near freezer) 2C - 2 door undercounter cooler (near cookline) 3C - Walk-in cooler 2C Warehouse - Walk-in cooler 0C - Walk-in freezer -22C - Reviewed cooling procedures for large batch items with staff present. Staff reported soup is cooled rapidly by separating into smaller portions and using an ice bath and ice wand. These are acceptable food safe cooling methods. Ensure temperature is checked to ensure product cools from 60C to 20C within 2 hours and from 20C to 4C within 4 hours. - Food in storage is protected from contamination (wrapped/covered) - Ice machine appeared clean/maintained with scoop stored in a sanitary manner. - High temperature dishwasher operational. Final rinse measured 71.9C at dish surface. *Dishwasher rinse cycle temperature should be checked and recorded daily. Use external gauge. On the external gauge which reads in Fahrenheit, the temperature must be a 180F or higher. - Quats surface sanitizer present in spray bottle in both bakery and sandwich prep areas. Concentration of solution measured 200ppm - Reviewed clean in place procedures for large equipment (eg. mixer bowls). Staff were knowledgeable with these procedures. - Warehouse is organized with food items stored off of the floor on pallets or shelving. - Pest control contract in place. No signs of rodent activity.