INSPECTION REPORT Health Protection DNGG-CPAQ9B

PREMISES NAME Scallions Bistro		Tel: (604) 294-5228 Fax:
PREMISES ADDRESS 100 - 6450 Roberts St Burnaby, BC V5G 4E1		INSPECTION DATE February 22, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Myung-Moon Learning Inc		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: - Do not store produce in boxes directly on the floor. Corrective Action(s): - Store food at least 6" (15 cm) off the ground to protect food from contamination. Organize storage practices accordingly. [Correction Date: 22-Feb-2023] Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris, dirt, and grease accumulation noted under, between, and behind cooking equipment. - Food debris and dirt accumulation noted under and between shelving units and refrigeration equipment. Corrective Action(s): - Thoroughly clean above noted areas. [Correction Date: 01-Mar-2023] Violation Score: 3

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

Comments

- Handsink and employee washroom sink are provided with hot and cold water, liquid soap and papertowels to facilitate proper handwashing practices. - Display Cooler: 4C - Single Door Upright Cooler: 4C - 3-Door Sandwich Cooler and Inserts: ≤4C - Beverage and Milk Cooler: 1C - Chest Freezer: -24C - Upright Freezer: -30C - Hot Holding (Soup, Gravy, Burgers): ≥60C - Food storage practices (unless otherwise mentioned) appears satisfactory. - 200 ppm chlorine bleach sanitizing solution available for sanitizing food contact surfaces. **Ensure that wiping cloths are stored in 200 ppm chlorine bleach sanitizing solution between uses.** - High Temperature Sanitizing Dishwasher: 73.4C at dish surface. Final Rinse Temperature Gauge Reading: 85C - Washed and sanitized dishes and utensils are stored in a sanitary manner. - Ventilation exhaust filters and hood appears maintained in a sanitary condition. - No pest activity noted at time of inspection. - Valid Permit to Operate posted. - FOODSAFE requirements in compliance at time of inspection. **FOODSAFE holder's certificate expires 01-Apr-2023. Visit www.foodsafe.ca to register for Refresher course or for a list of in-class courses.