INSPECTION REPORT Health Protection LKIM-BP6Q67

PREMISES NAME CoCo Fresh Tea & Juice		Tel: (604) 618-5417 Fax:
PREMISES ADDRESS 2655 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE April 29, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Shuang Zheng (Jennifer)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff were asked to demonstrate how to properly wash and sanitize dishes. Staff demonstrated proper concentration levels of greater than or equal to 200ppm QUAT however staff were filling a large pot instead of the third compartment of the sinks with sanitizer solution. Staff informed Inspector the equipment was soaked for 30 seconds. This is an incorrect method for adequately sanitizing equipment. Only Chlorine test strips available for testing spray bottle chorine sanitizer solution. CORRECTED DURING INSPECTION. Staff were told to fill up the entire sink and Health Inspector tested the solution to ensure it was 200ppm QUAT . Corrective Action(s): Ensure staff are all trained to fill up the third compartment sink with sanitizer solution. Ensure staff soak the required amount of time (2 minutes or according to Manufacturer's directions) ALSO: THE OWNER MUST PURCHASE AND HAVE ON SITE A METHOD TO TEST THE MADE SANITIZER SOLUTION! SANITIZER TEST STRIPS FOR THE QUAT BASED SANITIZER WERE UNAVAILABLE DURING THE TIME OF INSPECTION. . Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - All food items covered in cooler and freezer units - Hair restraints in use - Pest proof containers for all dry storage items - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection Owner to ensure staff are adequately sanitizing all dishes and equipment. This means ensuring the sink is filled to allow for proper submerging of equipment and purchasing proper test strips for the chemical sanitizer used for sanitizing.