INSPECTION REPORT Health Protection DSOG-B38TAP

PREMISES NAME The One		Tel: (604) 569-1688 Fax:
PREMISES ADDRESS 5908 Kingsway Burnaby, BC V5J 1H2		INSPECTION DATE August 1, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Janet Yu		NEXT INSPECTION DATE August 15, 2018
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] No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw chicken being stored outside. The operator stated that the chicken was just taken out from the cooler. Temperature measured at 8C. Corrective Action(s): Store the raw chicken inside a cooler at 4C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Build up of grease and dirt on and inside the ice machine. Corrective Action(s): Clean the ice machine and ensure to properly implement a cleaning schedule. Correct by: Immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Multiple food items stored uncovered inside the walk in cooler, prep coolers. 2) Food being prepped directly adjacent to the handwashing sink in the back of the kitchen. 3) Food being stored directly adjacent to the handwashing sink in the bar. Corrective Action(s): 1) Cover the food items in the noted areas. 2) Install adequate splash guard at the back handwashing station to protect food from water splashes (ie 14"W x 10"H). The splash guards must be high enough to prevent water splashes from contaminating the food. 3) Install adequate splash guard at the back handwashing station. Correct by: Two weeks. Violation Score: 3

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

Comments

- General sanitation is satisfactory. - Three handwashing stations (front/middle/bar) supplied with hot/cold running water, soap, and paper towels. - Low temperature dishwasher achieved 79.9C at the plate's level during the final rinse cycle. - Glasswasher dispensed 100ppm chlorine sanitizer at 51.1C at the plate's level. - Surface sanitizer available in white bucket at 100ppm chlorine concentration. Ensure to change out the sanitizer regularly. - Dry storage area has adequate space and wire racks. All boxes and food items must be stored min 6inches (15cm) off the floor to facilitate cleaning. - No signs of pest activity at the time of the inspection. - FOODSAFE trained staff on duty. Temperature control: - Walk in cooler (kitchen) = 4C - Walk in freezer (kitchen) = -16C - Prep cooler (behind grill) = 4C - Undercounter - Small prep cooler (kitchen) = 4C - Undercounter (middle of kitchen) = 2C - Chest freezer (kitchen) = -15C - Upright cooler (back storage area) = 5C - Upright freezer (kitchen) = -18C - Prep cooler (kitchen) = 4C - Small chest freezer = -18C - Undercounter cooler (bar) = 4C