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Kaffina Coffee

100 - 2950 King George Blvd, Surrey · Restaurant

13 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station at two-compartment sink in the back area was missing paper towels for drying hands.
      • Corrective Action(s): Staff supplied this sink with paper towels at time of inspection. Ensure all designated hand washing stations are properly stocked with paper towels and liquid soap at all times.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Mesh panel on the back wall (behind the new prep cooler) has been ripped/opened up.
      • Corrective Action(s): Re-seal this panel to prevent potential pest entry.
      • Correct by: 1 week
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Interior and condenser panel of ice machine was dirty. Mould/biofilm growth noted.
      • Corrective Action(s): Empty ice bin, then disassemble the ice machine and thoroughly clean and sanitize all parts. Do so on a more frequent basis.
      • Staff emptied ice bin and began cleaning at time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) High-temperature dishwahser has not been functional for some time according to staff, and dishes were being manually washed and sanitized. When staff were asked to set up their two-compartment sink for manual washing and sanitizing, the sanitizing sink compartment was set up with bleach solution that was only at 10 ppm chlorine residual.
      • 2) Sanitizer spray bottle measured 0 ppm chlorine residual.
      • Corrective Action(s): 1) All food and beverage to be served to customers using single-service cups/utensils/takeout containers only. No reusable customer dishware to be used until a properly working commercial-grade dishwasher is available onsite. Staff were shown how to properly set up two-compartment sink for manual dishwashing (for kitchen equipment/utensils only) at time of inspection, with the sanitizing sink compartment at 200 ppm chlorine residual. Staff spoke to operator on the phone at time of inspection and the operator claimed a dishwasher has already been ordered. Also see violation code 308.
      • 2) Staff prepared fresh bleach solution at 200 ppm at time of inspection. Ensure to label your spray bottle and change the sanitizer solution every few days.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High-temperature dishwasher was not working and staff stated it has not been working for some time.
      • Corrective Action(s): Repair or replace the dishwasher. For your establishment, a commercial-grade dishwasher is required.
      • Staff have been manually washing and sanitizing all equipment/utensils/customer dishwasher in the two-compartment sink. Also see violation code 302.
      • Correct by: April 11, 2025
      • Violation Score: 15
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Hand washing station in the front area had no hot water supply at start of inspection, as staff had turned off the hot water valve and removed the faucet's hot water handle due to a leak.
      • 2) Hand washing station at back two-compartment sink is still not easily accessible for hand washing, as the sprayer faucet has still not been replaced.
      • Corrective Action(s): 1) All hand washing stations must be supplied with hot (and cold) running water at all times. Manager replaced the hot water handle and turned on the hot water valve at time of inspection. Keep the valve turned on and the handle attached such that staff can easily wash hands at any time. Replace/repair the faucet/handle such that there is no leak.
      • 2) The faucet must be replaced such that washing of both hands is easily done at the same time, without having to hold the sprayer toggle down. The ring clasp used to hold down the toggle was still in place, however as previously discussed, this is only a temporary solution. Entire faucet to be replaced with a regular faucet or combination faucet/sprayer. Manager stated the owner has not been in town for months and has requested another extension for the faucet replacement.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Faucet/hot water handle for the front hand washing station to be repaired/replaced (also see violation code 401).
      • Corrective Action(s): Correct by: Tomorrow.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Back two-compartment sink also used for hand washing is only equipped with a sprayer faucet. An employee was observed washing hands by holding the spray nozzle with one hand and washing the other free hand. Although the sprayer faucet toggle can be clipped such that water is continuously spraying without having to hold the toggle, the sprayer faucet cannot be held in a position to allow for easy hand washing or without spraying water everywhere.
      • Corrective Action(s): This is the only sink available in the back prep area for hand washing. Install a regular sink faucet that allows for easy, hands-free handwashing of both hands at the same time, without water spraying everywhere. You may install a faucet that has both the regular faucet and the sprayer faucet attachment.
      • Front hand washing sink available for proper hand washing in the meantime.
      • Correct by: 2 weeks.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee was observed holding the sprayer faucet with one hand while washing the other hand.
      • Corrective Action(s): Proper handwashing includes washing and rubbing both hands together at the same time. Refer to violation code 401 for details regarding proper faucet requirements as well.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Deep cleaning and sanitizing required in the following areas:
      • - All hard-to-reach areas (in corners, behind and underneath equipment)
      • - Sliding glass-door cooler door seals
      • - Dry ingredient storage bins/containers in the back next to oven.
      • Corrective Action(s): Ensure deep cleaning and sanitizing is completed on a regular basis.
      • Correct by: 1 week
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer in labeled spray bottle was measured at a concentration in excess of 200 ppm chlorine.
      • Corrective Action(s): Solution was discarded. Sanitizer was re-made and tested at 200 ppm chlorine. Ensure santizer is available at the correct concentration required for effective and safe sanitizing of food contact surfaces. Poster provided with mixing instructions for bleach water sanitizer (1/2 teaspoon of 5% bleach for every litre of water).
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Two dead rodents observed on the floor of the premises; one located behind dishwasher and one along the back wall near the 1-door cooler. In addition, rodent droppings were observed in the following areas:
      • - Behind dishwasher, along floor in dishwashing area.
      • - Floor-to-wall juntion in small space beside glass cooler, upright freezer
      • - In small area on floor of dry storage (packaged single use utensils/cups).
      • Note: Food storage areas not observed to be affected. Food is covered/sealed, no evidence of damage to packaging or droppings in food area. Glass/dishware areas not observed to be affected.
      • Corrective Action(s): Ensure above-noted areas are properly cleaned and sanitized. Continue to ensure all food and equipment/utensils are protected from potential contamination, and ensure all counters and equipment are sanitized prior to opening and throughout the day. Date to be corrected by: Today.
      • Note: Premises has contracted a pest control technician, last service invoice dated Nov 15, 2022. It was stated that one potential entry point (at front door) has been sealed. Once affected areas have been properly cleaned and sanitized, have premises re-serviced by pest control and provide a copy of the service report to the Environmental Health Officer.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. Although some equipment/debris has been removed since the last inspection, some areas still have old equipment that may potentially provide harbourage areas for pests (e.g. equipment stored next to and below the oven). In addition, there is a buildup of debris on the floors in hard-to-reach areas (behind dishwasher, floor next to 1-door under counter cooler).
      • 2. It was observed that some areas of the drywall have cutouts, providing a potential entry point for pests.
      • Corrective Action(s): 1. Ensure all surfaces are thoroughly cleaned and sanitized to remove all debris/spills (this includes floors and hard-to-reach areas). Remove remaining equipment that is not required for business use. Storage of equipment that is not required for business use may (1) provide potential harbourage areas for pests, and (2) make it difficult to detect signs of pest activity. Date to be corrected by: December 2, 2022.
      • 2. Eliminate all potential entry points for pests. Ensure potential entry points are properly sealed or screened to limit potential entry. Date to be corrected by: December 2, 2022.
      • Violation Score: 9