INSPECTION REPORT Health Protection JCRH-CV7T4Y

PREMISES NAME Baci		Tel: (604) 299-7047 Fax:
PREMISES ADDRESS 3728 Hastings St Burnaby, BC V5C 2H5		INSPECTION DATE August 30, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 31, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: - High temperature dishwasher final rinse temperature was not adequate to sanitize dishes. Temperature at dish surface was 65.9C. Required to be 71C. Note: Restaurant had concluded lunch service and was not in operation as per regular operating hours. Corrective Action(s): - Per code 308, repair dishwasher so that it is able to effectively sanitize dishes. - In the interim, wash dishes in dishwasher and manually sanitize dishes used for food preparation in 2 compartment sink. - Dishwasher to be repair prior to opening for dinner service. Violation Score: 15

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Debris/grime present on floor under prep table (where dishes are stored) on north wall of kitchen. - Minor amount of dust or mold present on ceiling of walk-in cooler. Corrective Action(s): - Clean the above noted areas. To be corrected by: 06-Sept-2023 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - High temperature dishwasher rinse cycle did not meet required temperature to sanitize dishes. Temperature at dish surface was 65.9C Corrective Action(s): - Repair dishwasher so that it is in good working order and capable of sanitizing dishes. To be corrected by: 31-Aug-2023 Note: Technician was called by Operator at the time of the inspection and is scheduled to arrive on-site prior to dinner service. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: - Thermometer in line cooler across from cook line was not working Corrective Action(s): - Replace thermometer in line cooler so that temperature can be monitored. To be corrected by: 06-Sept-2023 Violation Score: 1

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

Comments

- Overall sanitation was satisfactory. Minor areas of exception noted above. - Handsinks were supplied with liquid soap and paper towel - Hot and cold running water was supplied to sinks - Temperatures checked: - Prep coolers (3) 2-4C - Walk-in cooler 2C - Worktop cooler 4C - Reach in cooler (kitchen) 4C - Bar cooler 5C *Monitor to ensure it decreases to 4C - Sauces held on ice 3.7C to 3.9C. Note: Only limited quantities held on ice during lunch period. Transferred back to cooler after lunch. - Freezers (downstairs) -12C to -20C - Foods were stored in a manner to prevent contamination. Food products were wrapped/covered. Raw meat and raw eggs were stored beneath ready to eat items. - Kitchen is well organized with all food stored off of the floor and dishes/utensils stored in a sanitary manner. - Bleach sanitizer solution was present in labelled spray bottles in kitchen and bar. Concentration measured 100ppm chlorine. *Ensure any wet/moist in use wiping cloths are kept in a bucket of sanitizer at the required concentration (100 to 200ppm chlorine) to ensure microbes are controlled and surfaces are not contaminated. - Other spray bottles with cleaners or chemical were also labelled to indicate contents. - Ice machine appeared clean and maintained. Scoop was stored in a sanitary manner in designated scoop holder. - Observed cooked pasta cooling which had been portioned into smaller containers and to be transferred to walk-in cooler. Temperature was 26C - to be transferred to walk in cooler once temperature is at 21C (or room temperature of kitchen). Reviewed time/temp parameters for cooling with Operator. Foods must cool from 60C to 21C within 2 hours and from 21C to 4C within 4 hours. Use probe thermometer to monitor cooling process. - No signs of pest activity noted. Pest control contract in place with monthly service.