INSPECTION REPORT Health Protection JELR-AZXU5E

PREMISES NAME The White Coffee & Ice Cream		Tel: (604) 538-0030 Fax:
PREMISES ADDRESS 104 - 14909 Marine Dr White Rock, BC V4B 1C2		INSPECTION DATE June 21, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Myung Kyu Lee		NEXT INSPECTION DATE 2 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor under the bar cooler has broken and missing tiles (repeat request- operator advises this can be done in about 1 month). Floor by the reach in freezer is missing tiles and wall in this area has exposed plywood. Corrective Action(s): Floor under the bar cooler and by the reach in freezer must be repaired so it can be cleaned. Wall must be smooth and impervious to moisture so it can be cleaned. Correct in 1 month. Notify Fraser Health when completed. Violation Score: 3

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

Comments

Coolers: Both line coolers are at 4 C or colder. Small bar cooler - temperature is ok. Two door Coldstream is not being used for milk or cream storage (air temperature is 8C and is above the required 4 C). OK - only being used for lower risk foods. Hot beverages and scooped ice cream only. **Provide a dispenser for the paper towels at the hand washing sink. Dipper wells are used for scoops. Triple sink and hand sink are available (hot water faucet has been repaired). Mostly single service cups and utensils for customers. Some coffee mugs are washed on site. Dishwasher is only used for washing and rinsing the mugs, scoops, and other utensils as hot water sanitizing rinse is not being provided. They are then soaked in a chlorine solution of 100ppm for 2 minutes to sanitize and are then air dried. Instructions are posted and this procedure is being followed - ok. Wiping cloths - chlorine sanitizer is used. Change water frequently. Cleaned and sanitized cloths can be stored dry. Card and information provided regarding the Food Safe Refresher course.