INSPECTION REPORT Health Protection JCRH-CGYU3J

PREMISES NAME Cafe 106		Tel: (778) 957-6780 Fax:
PREMISES ADDRESS 106 - 6588 Royal Oak Ave Burnaby, BC V5H 3P4		INSPECTION DATE August 4, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Heag Jin Seo		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Bleach solution in container intended for in use wiping cloths was 50ppm chlorine which is not adequate concentration. Additionally, in use wiping cloth on counter had no chlorine residual detected. Corrective Action(s): - Ensure sanitizer solution is at required level of 100-200ppm chlorine and keep in use wiping cloths in solution to prevent microbial growth. Use test strips to verify concentration of solution. Operator re-mixed solution and immersed in use wiping cloth at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: - Cleaner/disinfectant product stored in spray bottle with label for pre-mix quats product (no-rinse food contact surface sanitizer). Product was being used for customer tables and not for direct food contact surfaces; however, incorrect label for product may lead to misuse Corrective Action(s): - Label product with correct contents or empty bottle, clean and fill bottle with product indicated on label. Do not mix products. To be corrected: today Violation Score: 3

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

Comments

- Food premises maintained in sanitary condition. - Hot and cold running water supplied to handsink, dishwashing sink and washroom handsink. - Handsink in food preparation area and washroom supplied with liquid soap and paper towel (air dryer in washroom) - Coolers were operating at acceptable temperatures and equipped with thermometers: - Display cooler 4C - Single door prep cooler 4C - 2 door undercounter cooler 2C - Undercounter barista cooler 4C - Freezers were maintaining product in a frozen state: - Single door stainless undercounter freezer -13C - Single door white Salton freezer -15C - Chest freezer -19C - Foods stored in a manner to prevent contamination (ie. covered/wrapped) - Baked goods are supplied by SnowCap. Sandwiches are prepared on-site. - Chlorine bleach present and in use for sanitizing step for dishes. Concentration measured 200ppm chlorine. - Operator knowledgeable about manual dishwashing method (2 sink method). Sign posted for reference. - Food service establishment is limited to single use utensils only for food/beverage service. Food and beverages observed to be served in single use cups, plates/packaging. Ceramic cups/plates have been removed from premises since previous inspection. - Foodsafe requirement met at time of the inspection. Operator present and has valid Foodsafe level 1 certificate (valid until Feb 2024) - No sign of pest activity noted at the time of the inspection. Observations and required corrective actions reviewed with Operator and a copy of the report was provided