INSPECTION REPORT Health Protection JFEN-BLSRKJ

PREMISES NAME Norland Grill		Tel: (604) 291-0931 Fax:
PREMISES ADDRESS 2701 Norland Ave Burnaby, BC V5B 3A9		INSPECTION DATE February 14, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kyoung Ok Kim		NEXT INSPECTION DATE 6 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Noted mouse droppings in dry storage area under the stairs and floor under shelving / table in kitchen area. Corrective Action(s): These areas need to be washed and sanitized. Monitor areas for any more evidece of pests. If there is an on-going mouse problem, pest control services will be required. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard on floor used to absorb grease. This is not a smooth and easily cleanable material and is also a fire harzard. Corrective Action(s): This has been noted on previous inspection reports. Discard and do not use cardboard to line floor or shelves. If the floor is slippery from oil / water accumulation during the day, purchase rubber mats that are used in commercial kitchens. Violation Score: 3

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

Comments

coolers @ < 4C / 40F hot holding @ > 60C / 140F *thermometers present *ensure temperatures are checked at lease 2x / day liquid soap and paper towel provided at handsinks *review best handwashing practices with staff *noted staff handwshing at time of inspections *review best glove use practices with staff Bleach on-site for sanitizing surfaces, ustensils and equipment *noted bleach solutions provided for wiping cloths @ >200 ppm. Bleach solution should be 100 - 200 ppm. * 1/2 tsp. bleach for 1 litre of water (100 - 200 ppm) *Bleach solution changed at time of inspection Ensure all food contact surfaces are washed and sanitized as needed or at least once very 4 hours while in use. e.g. knives, cutting boards and tongs High temperature dishwasher @ > 71C at the plate during the final rinse > 82C at the gauge during the final rinse Note: Fume hood to be professionally cleaned Feb 2020 General sanitation is satisfactory. More attention needed under shelving / counters and behind grill area next to the hot water tank. Continue to follow your sanitation plan. Noted good food storage practices in coolers.