INSPECTION REPORT Health Protection ABAI-AAGTRP

PREMISES NAME Bagel Coffee House		Tel: (604) 299-4992 Fax:
PREMISES ADDRESS 6552 Hastings St Burnaby, BC V5B 1S2		INSPECTION DATE May 31, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Young Keun Si		NEXT INSPECTION DATE June 01, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted pot of soup on hot plate at 66C. Hot plate was turned off. When asked staff member on duty why hot plate was turned off she said that it was cooling in order to put in the refrigerator. Reviewed proper cooling procedures with staff member on duty. Corrective Action(s): Discontinue soup services until food safety plan and proper cooking/cooling procedures for soup are reviewed with operator. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Noted a reusable wiping cloth on the counter in the front service area. Container of chlorine sanitizer in the back two compartment sink was at 100ppm. Staff member on duty said that they usually use a spray bottle with sanitizer and single use paper towel to wipe counters in the front service area. No sanitizer/spray bottle available in the front service area. Corrective Action(s): Keep all wiping cloths stored in sanitizer solution when not in use. Ensure sanitizer solution is available in the front service area for staff to use. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Employee purse noted in the hand sink in the back food preparation area at time of inspection. Soap dispenser was blocked by employee jackets hanging over dispenser on hook above. This issue was noted on the previous inspection and the hanger was to be relocated. Soap dispenser was also jammed at time of inspection. When tap to sink turned on the water was splashing. Soap dispenser at front service area has a broken handle however staff appear to obtain soap from the dispenser by pumping the handle on an angle. Corrective Action(s): 1. Ensure hand wash station is unobstructed at all times 2. Repair/replace both soap dispensers at both the hand sinks 3. Relocate the hangers from above the soap dispenser 4. Have faucet fixed so that it does not spray when water is running * A follow up inspection will be conducted to ensure corrections are completed. Failure to comply or repeated future inspections will result in enforcement action (ie. issuance of correction order, violation tickets..etc.) Violation Score: 15

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Noted gap between ground and the bottom of the back door to the outside in the dry storage area. Corrective Action(s): Install a door sweep on the back door to prevent pest entry. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Only two staff on duty at time of inspection. Neither staff member had foodsafe training. Corrective Action(s): Ensure at least one staff member on duty has foodsafe training in operator's absence. Violation Score: 1

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

Comments

All coolers 4C or less. Walk in freezer -22C Good general sanitation. No obvious sign of pest activity noted at time of inspection. Dry storage area well maintained. Meat slicer in use at time of inspection. Reviewed cleaning/sanitize procedures for dish washer with staff member at time of inspection. Ensure meat slicer is cleaned at sanitized after each use or every 4 hrs. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. High temperature dish washer achieved 71C (with thermolabel). All stored foods appeared protected (ie. stored off the ground, covered, light covers in place..etc)