INSPECTION REPORT Health Protection DNGG-AGFV3A

PREMISES NAME The One		Tel: (604) 569-1688 Fax:
PREMISES ADDRESS 5908 Kingsway Burnaby, BC V5J 1H2		INSPECTION DATE December 8, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge) Janet Yu		NEXT INSPECTION DATE 4 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 = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Debris and grime accumulation noted along edges of ice shave machine and on bar spoons used for mixing drinks. Corrective Action(s): - Wash and sanitize ice shave machine and bar spoons. [Date to be corrected by: Immediately] * Include ice shave machine in your Sanitation Plan. * Ensure that bar spoons are washed and sanitized after each use. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Containers of raw marinated meat stored above ready-to-eat vegetables and produce in undercounter prep coolers. 2. Rice scoops stored in room temperature water. Corrective Action(s): 1. Store ready-to-eat food and produce separately and away or above raw meat to prevent cross contamination. [Date to be completed by: Immediately] Note: All food items were stored in covered containers. 2. Store rice scoops in ice. When ice has melted, wash and sanitize scoops and replace ice. [Date to be completed by: Immediately] Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - The following areas require cleaning: - Grease and food debris accumulation under cooking equipment. - Spilled beverage/ food splatter on shelves and backsplash behind ice shave machine and drink prep freezer in kitchen. - Heavy dust accumulation on ceiling tiles along walk-in freezer and walk-in cooler and in dishwashing area. - Dry storage container area under kitchen prep table. - All other surfaces and hard to reach areas. Corrective Action(s): - Thoroughly clean the above mentioned areas. [Date to be corrected by: December 16, 2016] Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # 108054 of Sep-11-2013 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Steady Use cooler - breaded cutlet underneath 7.8 deg. C; meat in prep top section 11.3 deg. C Cooler is used for prep only. Products are moved back and forth from Walk in cooler. Potentially hazardous foods moved to walk-in. Pork intestines that were being held at room temperature were destroyed with bleach. Corrected during inspection) Code 301 noted on Routine inspection # 108054 of Sep-11-2013 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Observed numerous food containers not stored in a sanitary manner. Discard single use containers; wash/sanitize multi use containers. Correction Date: Immediately)

Comments

- Handsinks supplied with hot and cold water, liquid soap and paper towels. - Coolers: ≤4 deg C - Freezers: ≤-18 deg C - Hot Holding: ≥60 deg C - Food storage practices (unless otherwise mentioned) appears satisfactory - food is protected from contamination. - Proper cooling practices reviewed with operator: * Cool foods to ≤4 deg C as quickly as possible. * Stir hot foods, allow steam to escape. * Cut food into smaller pieces and cool in small batches. * Use an ice bath to help food cool quickly. * ≥60 deg C (HOT) to 20 deg C WITHIN 4 hours; 20 deg C to ≤4 (COLD) deg C WITHIN 2 hours. - Wiping cloths stored in 100-200 ppm chlorine bleach solution at kitchen work stations and in bar. - Bar Glasswasher: 50 ppm chlorine bleach residual - High Temperature Sanitizing Dishwasher: 77.3 deg C at dish surface. - Wash Temperature Gauge Reading: 62 deg C - Final Rinse Temperature Gauge Reading: 87 deg C - Operator advised that dishwasher was replaced ~6 months ago. New unit: Champion (Russell Foods) Model DH5000 - Ice machine appears to be maintained in a sanitary condition. - Pest control services provided by Orkin 2x/ month. Follow all recommendations provided by your pest control technician including cleaning advice.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DNGG-AGFV3A
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: - Visit www.restricttransfat.ca or call 8-1-1 for more information.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment