INSPECTION REPORT Health Protection LKIM-CSDR2K

PREMISES NAME Cafe Namu		Tel: (604) 785-1474 Fax:
PREMISES ADDRESS 4355 Mathissi Pl Burnaby, BC V5G 4S8		INSPECTION DATE June 1, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Johnsook Lee		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 6 pieces of chicken observed to be stored at room temperature. Temperatures of 35 degrees Celsius observed. . Corrective Action(s): Items should be stored at temperatures greater than or equal to 60 degrees Celsius. Use grill on low or obtain small hot holding unit. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some organization required. Facility is small and tight for space. . Corrective Action(s): Ensure items not required for business are removed from facility. Keep food production areas organized. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Rice cooker - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Chlorine Test strips available for use - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection and tight fitting - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection