INSPECTION REPORT Health Protection RLAM-B7DVNN

PREMISES NAME Green Leaf Cafe		Tel: (604) 444-9802 Fax:
PREMISES ADDRESS 9604 Cameron St Burnaby, BC V3J 1M2		INSPECTION DATE December 12, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ho Hyun Jung		NEXT INSPECTION DATE December 19, 2018
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 67

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Observed food product being sous-vide on floor of dishpit; this is despite outstanding correction order to cease and desist all such activities until health approval has been given. Corrective Action(s): Discarded all sous-vide contents. Stop all sale and offering of sous-vide products (i.e. duck). Violation Score: 25 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Several buckets of cooked items cooling at room temperature in back prep room. The following internal temperatures were taken: tomato rice 36 C, demi-glace 54 C. Corrective Action(s): All products made > 2 hours prior. All products discarded. You must cool from 60 C to 20 C within 2 hours, and from 20 C to 4 C within 4 hours. Suggest using ice wand or ice bath to achieve first step. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various inserts of prepared foods prep cooler > 4 C, following internal temperatures taken via DeltTRAK: sliced mushrooms 11 C, sprouts 13 C, alfafa sprouts 13 C and 10 C for top and bottom containers respectively. Corrective Action(s): All potentially hazardous products discarded. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Various raw meats insert (chicken, beef) stored beside ready to eat items such as sprouts and garnishes at prepared foods prep cooler. Corrective Action(s): Reviewed proper storage procedures with staff. All raw meats must be stored below ready to eat always; alternatively, can keep one side for only raw meats. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Notable dust/debris buildup observed on shelving of small walk-in cooler of back prep room. Corrective Action(s): Cleaning and sanitizing required (1 week). Violation Score: 3

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

Comments

Kitchen Handsink fully stocked with hot and cold running water available. Demi-glace on stove 61 C. Rice warmer 61 C internal temperature. Prepared foods prep cooler undercompartment 4 C. Sushi prep cooler, insert level: pickles 4 C; undercompartment 4 C. Standup cooler 3 C. Standup freezer -17 C. High temperature dishwasher 85 C plate level, 200 F gauge for rinse cycle. Bar Handsink fully stocked with hot and cold running water available. Glasswasher ~ 50 ppm chlorine detectable. Pop gun in satisfactory condition. Back Prep Area Handsink fully stocked with hot and cold running water available. Sanitizer spray bottle ~ 100 ppm chlorine detectable. Walk-in cooler (small) 6.7 to 7 C --> no potentially hazardous items stored, however, strongly suggest unit be adjusted so that it is able to maintain < or = 4 C. Walk-in cooler (large) 2 C. Walk-in freezer -25 C. General No signs of pest activity noted.