INSPECTION REPORT Health Protection ECAO-AWDUSV

PREMISES NAME Cafe Joie		Tel: (604) 559-6125 Fax:
PREMISES ADDRESS 110 - 6125 Sussex Ave Burnaby, BC V5H 4G1		INSPECTION DATE February 27, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yizhou (David) Wu		NEXT INSPECTION DATE 5 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 = 9

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Workers are not utilizing the designated handsink -the 2-compartment sinks are used instead. Corrective Action(s): Only use your designated handwash sink for handwashing -remove the handsoap and paper towels and refill the handsink area. Your 2-compartment sinks are for utility purposes: ie. food prep, cleaning etc. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -Syrups being stored direcly under sinks. -raw eggs stored above ready-to-eat foods -in 1-door undercounter fridge next to back door Corrective Action(s): -Do not store foods directly under sinks -sinks have a tendency to leak non-potable water -you may store other the disposable bagged cups instead -store raw eggs below ready-to-eat foods Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Coving (floor-wall joints) missing on wall area across from dishwasher Corrective Action(s): Re-cove this wall area Violation Score: 1

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

Comments

Premise has undergone a name change (no owner, services or menu changes) -Application Form received Temperature Controls: -1-door undercounter next to roaster 3 deg C -1-door undercounter next to POS system 3 deg C -1-door undercounter next to oven 2 deg C -1-door undercounter next to back exit 4 deg C -2-door display 2 deg C -High temperature washer final rinse 76.8 deg C at plate level Chemical Controls: -Sanitizer buckets >100ppm as per chlorine test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges -NOTE: your dishwasher should be daily checked as well (>82 deg C requirement for rinse at thermostat) General Sanitation -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AWDUSV
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment