INSPECTION REPORT Health Protection SSZO-BGRSU2

PREMISES NAME Big Star Sandwich Co		Tel: (604) 431-0373 Fax:
PREMISES ADDRESS 3736 Canada Way Burnaby, BC V5G 1G4		INSPECTION DATE October 8, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Aukeerat Grewal		NEXT INSPECTION DATE 4 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: 2 boxes of ceramic tiles noted on floor under pop storage Corrective Action(s): Remove unnecessary items from premises and keep floor clear Violation Score: 1

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

Comments

Health permit is posted on wall. Ensure it is in a visible location. Cooler 1 (3-door undercounter cooler at back): 3.4oC Cooler 2 (2-door cooler at back): 3.6oC Cooler 3 (single door cooler at back): 3.8oC Cooler 4 (undercounter cooler at front): -0.9oC Cooler 5 (undercounter cooler at front): 2.5oC (bottom); 3.9oC (top) Milk cooler by coffee machine: 3.6oC Beverage cooler: 4oC Freezer: -13oC Hot holding: bacon at 61oC; gravy at 61oC; soup at 62oC Temperature log is maintained Hot and cold running water available Liquid handsoap and paper towel present at all handwashing stations General sanitation is satisfactory. More attention required on floor under dishwashing sinks Quats sanitizer present in bucket at front and spray bottle at back. Quats concentration noted at 200ppm. Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Foods are stored in an organized manner. Foods in boxes noted in coolers - it is recommended to take food out and store in cooler directly to achieve better air circulation. Note: 1. A small steamer with hot plate was added at the front since several months ago. It is used to reheat meat products for sandwiches. Please consult with the City whether or not a ventilation is required. 2. Breakfast is now offered in facility. Pooling of eggs is mentioned on procedure, to keep for 2 days. Will have to update food safety plan as pooling of eggs is not allowed. Until further discussed, pool eggs and cook immediately and do not keep for later.