INSPECTION REPORT Health Protection SSZO-B5WSLU

PREMISES NAME BCIT Campus Cafe SE12 #67532		Tel: (604) 432-8642 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE October 26, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food temperatures at small hot holding unit are measured to be 51oC for roasted potatoes and 54oC for broccoli with cheese. Temperature log is not maintained for hot foods. Corrective Action(s): Ensure hot holding unit is not turned off and temperatures must be over 60oC at all times. Foods removed from unit. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Open bags of dry goods noted on shleving rack in office (ie. rice, pasta) Corrective Action(s): Transfer all open bags of dry goods are stored in food grade containers Violation Score: 3

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

Comments

Health permit is posted Walk-in cooler: 3.6oC Prep coolers: 4oC or less Bread cooler: 4oC (only bread in cooler) Smokes cooler: 4oC Gravy cooler: 7oC (just finish lunch rush, keep monitoring) Beverage coolers: 4oC Freezers: -8oC to -17oC Other hot holding: over 60oC Thermometers are available for monitoring Temperatures are monitored and recorded in log Hot and cold running water available Liquid handsoap and paper towel present at all handwashing stations General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Quats sanitizer in buckets noted at 200ppm Note: 1. Facility has installed a new hot holding unit for Austin Grill foods and a prep cooler beside replacing the old display cooler near the office. 2. Ensure staff are not overfill eggs at the top compartment on the cooking line. 3. Facility should start recording hot holding temperatures at least once a day. 4. Ensure temperature logs are available for all coolers