INSPECTION REPORT Health Protection JSAS-BSNTGP

PREMISES NAME The Preference Restaurant		Tel: (604) 588-0995 Fax:
PREMISES ADDRESS 4854 Imperial St Burnaby, BC V5J 1C4		INSPECTION DATE August 20, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 27, 2020
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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Soup on hot plate warmer 33 C Corrective Action(s): Product discarded. To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Food utensils (sheers, peeler, can opener) stored together with pens, pencils and other non-food related items. Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Both sanitizer containers 0 ppm chlorine 6 soiled wiping rags stored on counters and shelves with no detectable sanitizer residual. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Provide chlorine test strips to routinely verify sanitizer strength. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Containers of sauce and vegetables stored beside stacked boxes of raw meat products. Rice scoop stored in container of stagnant water. Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items. Food utensils in use are to be stored dry on ice. Violation Score: 3

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

Comments

Handwashing facilities maintained. No signs of pest activity observed. High temperature sanitizing dishwasher 77 C achieved. Walk-in Cooler 4 C fridge 4 C / -8 C, prep cooler 4 C, rice warmer 67 C chest freezer -11 C storage room chest freezers: (left to right) -12 C, -14 C, -16 C COVID-19 Control Measures - none ACTION: Due August 27, 2020 - Create COVID-19 Safety Plan and submit for review including: handwashing protocols, mask use protocols, employee wellness checks, high touch surface disinfection system, premise occupancy limits / seating capacity, protective barriers, social distancing measures for customers COVID-19 Safety Plans required by Public Health Act Order from the Provincial Health Officer May 15, 2020 https://www.worksafebc.com/en/about-us/covid-19-updates/covid-19-returning-safe-operation/restaurant-cafes-pubs https://www.worksafebc.com/en/resources/health-safety/checklist/covid-19-safety-plan?lang=en COVID-19 BC Restaurant and Foodservices Association – Guide to Re-opening https://www.bcrfa.com/ COVID-19 Approved Disinfectants Health Canada Directory https://www.canada.ca/en/health-canada/services/drugs-health-products/disinfectants/covid-19/list.html