INSPECTION REPORT Health Protection JCRH-B8JRNE

PREMISES NAME BCAA Cafe		Tel: (604) 614-6811 Fax: (888) 849-0242
PREMISES ADDRESS 4567 Canada Way Burnaby, BC V5G 4T1		INSPECTION DATE January 18, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) David Johnson		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Pizza in hot holding unit was 45 - 55C. Pizza was transferred to the hot holding unit at the time of the inspection. Corrective Action(s): - Staff directed to reheat pizza to 74C. Ensure food is transferred to the hot holding unit rapidly after cooking to ensure temperature is maintained at 60C or above. When pizza was cut, the temperature dropped prior to it being transferred to the hot holding unit. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Some food residue/build up noted on meat slicer blade housing. Corrective Action(s): - Ensure all surfaces of slicer are being thoroughly cleaned and sanitized. Staff re-cleaned and sanitized at the time of the inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Several items in storage were noted uncovered - Bucket of carrots in the cooler was uncovered - Stainless steel pan of rice was only partially covered - Bag of buns in freezer was open to contamination. - Frozen raw meat and fish in 2 door freezer stored above/beside ready to eat frozen items (cooked shrimp, buns, cakes) Corrective Action(s): - Cover all items tightly to protect them from contamination - Re-organize freezer to ensure raw meat products are stored at the bottom beneath any ready to eat items. Although products are currently in a frozen state, if thawing to occur due to a power outage or equipment issue, thawing could occur which could lead to contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Accumulation of food debris and dirt noted under coolers and freezers in the storage room. Corrective Action(s): - Pull out equipment and thoroughly clean underneath to remove all dirt and debris. Ensure this is part of your regular cleaning schedule for the premises. [Correction date: 01-Feb-2019] Violation Score: 3

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

Comments

- General sanitation of food premises was satisfactory aside for storage room floor (noted above) - Handwashing sinks in kitchen supplied with hot and cold water, liquid soap and paper towel. - Coolers operating at acceptable temperatures: - Line cooler 3C - Sliding door cooler (kitchen) 2C - Sliding door cooler - proteins (storage room) 3C - Sliding door cooler - produce (storage room) 3C - Beverage coolers 4C - Items stored in self serve salad bar <4C. Initially cooked eggs were at 6C; Chef out them on ice at the time of the inspection. Items for salad bar are placed out for 2 hours and discarded afterwards. - Freezers in storage room were at -15C - Ice machine basin appeared clean/maintained. Scoop stored in clean location outside ice machine - Observed proper cooling practices. Cooked quinoa was noted cooling on a shallow metal tray and was then transferred to the cooler. - Hot holding of soup was >60C - High temperature dishwasher operational and met sanitizing temperature required. Final rinse was 74C at dish surface. - Quats solution from dispenser at 2 compartment sink was 200ppm. Wiping cloth stored in quats solution which was 200ppm - No signs of pest activity noted at the time of the inspection.