INSPECTION REPORT Health Protection DNGG-BRHSAT

PREMISES NAME Creme De La Crumb		Tel: (604) 683-5595 Fax:
PREMISES ADDRESS 4370 Still Creek Ave Burnaby, BC V5C 0G5		INSPECTION DATE July 14, 2020	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Ryan Lee		NEXT INSPECTION DATE July 21, 2020
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 = 10

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Internal temperature of stroganoff sauce displayed in display cooler: 10 deg C (portioned in 6 oz cups). - Employee states that food was placed in cooler ~1.5 hours ago. Corrective Action(s): - Move all food products into another cooler unit that is capable of maintaining temperature at or below 4 deg C. [Correction Date: Immediately] - Cold potentially hazardous foods must be stored/ displayed at or below 4 deg C. Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: - Packaged frozen soup thawing at room temperature. Corrective Action(s): - Thaw frozen food in the cooler (at or below 4 deg C) or under cold running water. [Correction Date: July 14, 2020] Violation Score: 1 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: - Upright Danby Freezer: -8 deg C to -12 deg C - Heavy accumulation of ice noted on slotted shelving could be causing reduced cold air flow throughout unit. Corrective Action(s): - Frozen potentially hazardous food must be stored at or below -18 deg C. - Defrost unit. Ensure that there is adequate cold air flow throughout unit and food products. - Monitor unit temperature. [Correction Date: July 21, 2020] Note: Food products stored inside unit maintained in a frozen state. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Service Area Display Cooler: 8 deg C to 11 deg C Corrective Action(s): - Adjust and/ or repair unit. [Correction Date: Immediately] - Cold Holding Equipment must maintain temperatures at or below 4 deg C. Note: Thermometers placed at fan outlet read ≤4 deg C; however, thermometer readings where food is actually stored inside unit were 8 deg C to 11 deg C. Ensure adequate cold air flow inside unit. For temperature monitoring, place thermometers in areas of unit where food is normally placed for storage. Violation Score: 3

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

Comments

- Handsinks supplied with hot and cold water, liquid soap and papertowels. - Coolers operating at acceptable temperatures (≤4 deg C) unless otherwise mentioned. - Freezers operating at acceptable temperatures (≤ -18 deg C) unless otherwise mentioned. Food products are maintained in a frozen state. - Hot Holding Units maintaining hot potentially hazardous foods at acceptable temperatures: >75 deg C - Food storage practices appear satisfactory. Storage is organized and food is protected from contamination. - Interior of ice machine appears maintained in a sanitary condition. Ice scoop is stored in a clean container outside ice machine. - 200 ppm Quats sanitizer for sanitizing food contact surfaces is available in spray bottles at food preparation areas. - Low Temperature chemical Sanitizing Dishwasher: 100 ppm chlorine residual - General sanitation of premises appears satisfactory. - No pest activity noted. continue to monitor for pest activity. Regular pest control services provided by Abell Pest Control. **Equipment layout in the back kitchen area has changed since the last inspection. Please submit floorplans which accurately depicts current equipment layout. Ensure that floorplans are drawn to scale and labelled. In future, ensure that written Health Approval is obtained before making any changes to the existing layout and/ or operation.** COVID-19 PRECAUTIONS: **Refer to https://www2.gov.bc.ca/gov/content/health/about-bc-s-health-care-system/office-of-the-provincial-health-officer/current-health-topics/covid-19-novel-coronavirus for updates to ORDERS issued by the Provincial Health Officer (Pursuant to Sections 30, 31, 32, and 39(3) of the Public Health Act).** - COVID-19 Safety Plan posted on-site and accessible for reference. Ensure that document complies with all requirements issued by WorkSafe BC. Visit https://www.worksafebc.com for more information. - COVID-19 Safety Plan states higher frequency cleaning and disinfecting of high touch surfaces. Premises uses Quats for disinfecting high touch surfaces. Follow product instructions for dilution, contact time, and safe use. Refer to BCCDC Document "COVID-19 Cleaning and Disinfectants for Public Settings" for more information. - Maximum Occupancy (15 persons) posted at front entrance. - BCCDC COVID-19 education signs posted. - Floor is marked to indicate where patrons can line up as well as directional traffic flow inside premises. - Premises entrance and exit clearly marked to ensure one way traffic flow inside premises. - Alcohol based hand sanitizer accessible and available for patrons to use. - Tables placed strategically in front of order/ pay area to ensure physical distance between patrons and staff. - Premises has limited seating to one table with two seats and window bar only. Single seats are placed at least 2 metres apart. - Self serve items (disposable utensils, condiments, cream/ milk dispensers, stir sticks, cup lids, etc.) have been removed and are dispensed by staff. - Premises does not accept personal beverage cups for refills. Disposable cups only.