INSPECTION REPORT Health Protection JFEN-BLSQJE

PREMISES NAME Backstage Cafe		Tel: (604) 620-9544 Fax:
PREMISES ADDRESS 101 - 4601 Canada Way Burnaby, BC V5G 4X7		INSPECTION DATE February 14, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Benji Chu		NEXT INSPECTION DATE February 19, 2020
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food items in the sandwhich prep cooler stored between 8C and 4C. Corrective Action(s): All cold potentailly hazardous food items must be stored at or below 4C / 40F at all times. Discard any cold potentially hazardous food items that have been stored above 4C / 40F for more than 2 hours. Store less food in inserts. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ice build-up on fan in 2 door, upright cooler. Ice dripping down into catch container. Corrective Action(s): Cooler needs to be defroasted and cause of ice build up needs to be addressed. Ensure all cold, potentially hazardous food items in cooler are stored at or below 4C / 40F when fridge is being fixed. Violation Score: 9

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

Comments

all other coolers @ 4C / 40F steam table currently being warmed up @ > 60C / 140F Soup / sauces cooked / reheated on stove @ >74C *note: premise cooks in small batches and discards leftovers Liquid soap and paper towel provided at handsinks *review best handwashing practices with staff *review best glove use practices with staff Bleach solution used to sanitize surfaces, utensils and equipment *1/2 tsp. bleach for 1 litre of water (100 - 200 ppm) *premise preparing for the lunch rush and bleach solution made at time of inspection. Ensure bleach solution is provided (in buckets) for the wiping cloths for the breakfast rush as well. Ensure all food equipment is washed and sanitized as needed or at least once every 4 hours while in use. e.g. knives, tongs, cutting boards, etc. High temperature dishwasher @ >71C at the plate during the final rinse >82C at the gauge during the final rinse Noted good storage practices in coolers General organization and sanitation is good *continue to follow your sanitation plan No signs of pests noted at time of inspection