INSPECTION REPORT Health Protection ABAI-B2KR5W

PREMISES NAME Butchers Block BBQ		Tel: (604) 299-8959 Fax:
PREMISES ADDRESS 4091 Hastings St Burnaby, BC V5C 2J1		INSPECTION DATE July 11, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mary Levesque		NEXT INSPECTION DATE 5 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 = 10

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Did not detect any sanitizer in dishwasher. Operator replaced bucket of sanitizer and primed the line. 100ppm detected. Corrective Action(s): Ensure dishwasher is checked every day to ensure it is sanitizing properly. Violation Score: 5

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Operator has not provided food safety plan for the reheating of foods via sous vide Corrective Action(s): Submit food safety plan including full process from receiving to preparation to service of the reheated sous vide items. Include time temperatures for all critical control points. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted foil and duct tape on chest freezer lid. Corrective Action(s): Remove foil and tape and repair/replace freezer lid as needed. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A) Noted missing light cover over one light above cookline B) Corner of mop sink is broken and extremely worn away Corrective Action(s): A) Replace light cover B) Repair corner of mop sink to render it smooth and washable Violation Score: 1

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

Comments

All hand wash stations fully equipped with soap, paper towel, hot and cold running water. All coolers 4⁰C or less (walk in cooler, undercounter coolers, prep cooler...etc) 2 chest freezer and 1 sliding two door icecream freezer less than -18C All hot holding higher than 60⁰C (chicken, pork, brisket, ribs, BBQ sauce, beans, gravy...etc) Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. General sanitation and organization satisfactory. No obvious sign of pest infestation noted at time of inspection. Back door was closed at time of inspection. All food equipment not in use at time of inspection (ie slicer, processor..etc) appeared clean at time of inspection. Ice machine appeared clean. Ice is dispensed from container of ice stored in sliding two door icecream freezer. Scoop for ice stored in container of ice with handle up. Chlorine sanitizer in spray bottle and in container 100ppm. Reminded staff to keep all wiping cloths stored in sanitizer solution when not in use. Reviewed sous vide procedures. Sous vide method is used to reheat cooked/cooled brisket and pulled pork. Vaccuum packing bags on site but the device was not available. Operator said he brings it in only once a week to batch vaccuum pack the cooled items. *Include a picture of your vaccuum packing device with the food safety plan* Cooled product is vaccuum packed and stored in cooler unit. Product is reheated for approx 90 minutes at 74C (reheated product in sous vide bath was at 73.9C at time of inspection) then transferred to altosham to be hot held at 60C. Ensure probe thermometer is used to verify reheating temperatures. Operator to review BCCDC sous vide guideline and submit food safety plan for review. See violation code 212 for more details.