INSPECTION REPORT Health Protection ECAO-BD9NJR

PREMISES NAME Cafe 106		Tel: Fax:
PREMISES ADDRESS 106 - 6588 Royal Oak Ave Burnaby, BC V5H 3P4		INSPECTION DATE June 18, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Heag Jin Seo		NEXT INSPECTION DATE June 25, 2019
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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Preparation cooler too warm: -air temperatures are showing 11 to 15 deg C -Internal temperature of lemonade 11.2 deg C Daily log sheets not being maintained Corrective Action(s): Discard all perishables in the fridge Discarded: -2 jugs of milk, soy milk, cheese slices, humus spread, sliced tomatoes and peppers, tuna, chicken breast Repair/adjust fridge -do not store perishables in unit until you can maintain at or below 4 deg C Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed worker repeatedly wip hands on apron instead of washing hands Corrective Action(s): Aprons are only for protecting underlying clothes you are re-contaminating hands by wiping Use the handwash sink for cleaning hands Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Preparation cooler too warm -see Code 205 for details Corrective Action(s): Repair/adjust preparation cooler to maintain foods at or below 4 deg C Violation Score: 3

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

Comments

Temperature Controls: -2-door undercounter 4 deg C -2-door display 3 deg C Chemical Controls: -Reviewed Manual Washing method with worker: wash-rinse-sanitize with bleach -as per sign posted -bleach sanitizer bucket >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation good -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