INSPECTION REPORT Health Protection 255529

PREMISES NAME Ice Water Cafe		Tel: (604) 760-7850 Fax:
PREMISES ADDRESS 633 Poirier St Coquitlam, BC V3J 6A9		INSPECTION DATE May 30, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Glenn Canuel		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Staff was packaging/portioning baked chicken strips into paper bags (4-5 per bag) after leaving out on cooling rack for only 5 minutes at time of inspection. Staff stored the bags of chicken strips, with openings folded inward, in a deep metal container one against another. The chicken strips were probed at 38 degrees Celsius at center using a probe thermometer. Staff was going to transfer the container into walkin cooler to store. This may result in uneven cooling for the chicken, and may not be able to cool the center of the chicken within the right amount of time, as a result allow bacteria spores/pathogens to start germinate and grow, leading to potential food borne illnesses when consumed. Corrective actions: Staff poured out the chicken strips on a shallow pan (metal) for more cooling. Ensure to monitor cooling temperature throughout the process to ensure that the chickens are being cooled following the right cooling procedure: from 60 degrees Celsius (140 degrees Fahrenheit) to 20 degrees Celsius (68 degrees Fahrenheit) or less within 2 hrs and 20 degrees Celsius (68 degrees Fahrenheit) to 4 degrees Celsius (40 degrees Fahrenheit) or less within 4 hrs, and store at 4 degrees Celsius or less until served/reheated. Re-train all staff to ensure consistency. Recommended/advised staff and manager on site on different ways/practices to assist with rapid cooling. (Do not tightly cover when cooling, put over ice, put in shallow pans inside cooler) Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Ice scoops found being stored on top of ice machine and pop machine. Scoops were directly in contact with the outer surfaces of the machines. This is open to contamination from the environment, and can lead to cross contamination on the ice. 2. Metal scoops used for scooping ingredients in the prep cooler inserts found being stored on top of the prep cooler counter at room temperature. Staff advised only washed at the end of each day. This can allow pathogens to grow to harmful #s and cause FBI. Corrective actions: 1. Store ice scoops in a clean bucket. Clean and sanitize scoops and bucket at end of each day. Manager cleaned and sanitized the ice scoops noted above, and then stored them in a clean bucket at time of inspection. 2. Use clean utensils every time. Clean and sanitize the utensils after use. Or store utensils in a ice water bath, change ice water when ice melt or at least every 2 hrs. Ensure to clean and sanitize the utensils and bucket before refilling ice water. Manager prepared ice bath at time of inspection. Manager relayed message to staff. Corrective Action(s):

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

Comments

Other observations: - Hand sink stocked with soap and paper towel, hot + cold running water. (both front service area, and back prep area. - Sanitizer solution in bucket measured at 200 ppm Quats. Wiping cloths stored in bucket. Solution was clear. - High temp dishwasher achieved 77.1 degrees Celsius at plate level after final rinse, 2 comp sink follows . Sink stoppers present - Walkin cooler temperature = 3 degrees Celsius, walkin freezer temperature -20 degrees Celsius. - Prep cooler beside grill temperature = 3 degrees Celsius, inserts 4 degrees Celsius - Cooler drawers under grill temperature = 3 degrees Celsius, raw meat stored in lower drawer. - Sandwich display cooler temperature 4 degrees Celsius - Thermometers available, temperature logs available and maintained. - Hot holding for soup temperature 67 degrees Celsius. - Keg/beer cooler 4 degrees Celsius, maintained in sanitary condition, no spills. - Pop and liquor dispenser machine kept in sanitary condition. - CO2 cylinders (small) chained securely to wall. - Coffee machine maintained in sanitary condition. - Ice machine maintained in sanitary condition. - All foods stored off floor, at least 6 in, in food grade containers. - Foods in coolers labeled, covered, RTE above Raw protein, FIFO followed. - Back storage in sanitary condition, employee belongs stored seperately from food items. - General sanitation of entire premises was kept in sanitary condition, floors, ceilings clean, all surfaces were clean. - Adequate lighting and ventilation throughout the premises. - Exhaust canopy was clean, service done May. 1. 2022, filters cleaned regularly. - No signs of pest activity observed during inspection. - FoodSafe level 1 certified employee on site. - Permit posted in conspicuous place.