INSPECTION REPORT Health Protection JKWK-B9ZTTG

PREMISES NAME Taste of Splendour		Tel: (604) 209-7641 Fax: (604) 873-0886
PREMISES ADDRESS 105 - 4299 Canada Way Burnaby, BC V5G 1H3		INSPECTION DATE March 6, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Nazir Habib		NEXT INSPECTION DATE March 08, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Lunch rush food in inserts suspended in ice observed at 6C (ham, boiled eggs, cheese and some vegetables). Half the ice has melted and is not maintaining temperatures properly. Lunch rush inventory has been on display for less than 1 hour. Corrective Action(s): Ensure foods can be safely stored in these inserts at or below 4C. Refill insert tray with new ice so it suspends insert fully. Unneeded inventory is moved to the working walk in cooler. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Some food storage is placed directly on the floor at the time of inspection. Observed in the dry storage and in the walk in coolers. Corrective Action(s): Ensure all food products are stored at least 15 cm off the floor on shelving. Correction required in two days. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Main deli service cooler was broken and not working at the time of inspection. Corrective Action(s): Repair or replace this unit. Ensure temperatures of 4C or below can be maintained. Do not use unit until it is repaired and in good working order. Correction required in 2 days. Violation Score: 9

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

Comments

General premise is sanitary. No signs of pests at the time of inspection. Chest freezer at -20C (empty). Walk in cooler at 4.0C (ham). Walk in freezer at -18.9C ambient, contents meatballs a -15.2C. Soup well at 62.1C cream of vegetables soup. Dessert cooler right side at 2.2C bottom shelf. Top shelf at maximum 5.8C. Mainly non-potentially hazardous foods, such as lemon bread and sausage rolls. Note this unit top shelf temperature fluctuates. Ensure temperature of unit stays at or below 4C consistently. Check this unit regularly throughout the day. Use the middle and bottom shelves for potentially hazardous foods is recommended. Temperature monitoring and probes in use. 3 compartment sink in use. Bleach sanitizer bottles at 200 ppm in use. Hand washing stations in use with liquid soap, paper towels and warm running water. Dish washer final rinse cycle at 100 ppm chlorine. Linens are laundered daily with in house washing machine and drier. Single use items are sanitary and discarded per use. Food, in general, is protected from contamination. Valid Permit on display in visible location.