INSPECTION REPORT Health Protection LKIM-D2ER2T

PREMISES NAME Easy Lunch		Tel: (604) 436-1404 Fax:
PREMISES ADDRESS 3831 Sunset St Burnaby, BC V5G 1T4		INSPECTION DATE February 13, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning and organizing needs to occur. Facility still requires organizing. . Corrective Action(s): Any item not necessary for operation of business should be removed from facility. If there are extras of plates/cups/etc that are not used daily these items could be removed to allow for items to be stored that are in use. Addition of storage shelves in upper portion of washroom would be beneficial - all cleaning agents and various washroom items could be stored in this area Addition of storage shelves above domestic coolers/freezers in back area would assist in organization and operation of business. Shelves should be added where ever there is room to accommodate items on top of coolers and freezers - coolers and freezers work best with adequate air flow. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Microwave has rust in corners and can not be adequately cleaned nor can it be repaired. Microwave has reached its end point. Owner has purchased new microwave but has yet to replace equipment. . Multiple surfaces require repair. Shelves, drawers, counters - many of these items are showing signs of wear and require repair or replacement. Clean these items and ensure any exposed wood or wood material (i.e. particle board) is resurfaced (i.e. repainted) or replaced (i.e. counter fronts have chipped and require resurfacing which may require replacement). . Two compartment sink at front area has broken faucet. Hot water faucet must be pushed to allow for water flow. . Corrective Action(s): Replace microwave as soon as possible. . Many items will need repair or replacement. Ensure going forward budgeting occurs for replacement/repair of the many worn items in facility. Counters, drawers, shelves - many of these items need repairs or replacement which will be costly. Ensure items are repaired and replaced going forward. . Hot water faucet at front two compartment sink requires repair before item becomes unusable. Have item repaired as soon as possible. . Violation Score: 9

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - once per month - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Chlorine Test strips available for use - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - facility has thermometer - All food items covered in cooler and freezer units - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Facility is extremely limited for space. Any improvements in removal of items not necessary for daily operation and installation of additional storage would be beneficial to the operation of the facility. Facility needs to be cleaned and organized. This would help significantly with operation of business. Food preparation areas are limited and storage of items is infringing on what limited food preparation space there is.