INSPECTION REPORT Health Protection JCRH-B8NR79

PREMISES NAME Sadie's Lunchworks		Tel: (604) 294-6641 Fax:
PREMISES ADDRESS 140 - 4170 Still Creek Ave Burnaby, BC V5C 6C6		INSPECTION DATE January 22, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE January 29, 2019
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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - 500ml cartons of milk, chocolate milk, yogurt and cut fruit stored in sliding door cooler were 6-7C - Pasta salad in bowl stored on ice for lunch service was 11 C. Corrective Action(s): - Operator was directed to transfer items to adjacent sliding door cooler which was at 3C - Ensure product is fully chilled prior to storing on ice for lunch service. Ensure bowl is submerged in ice to the level of the food product otherwise the food will not maintain acceptable temperature. Limit the amount of food that is on ice/display. Note: Operator reported items on ice are only there for lunch service which is from 11:30 - 1:30pm. Remaining product to be discarded after lunch service (ie. after 2 hours) Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Smokies in hot holding unit 45-56C (internal temperature) Corrective Action(s): - Smokies were transferred to hot holding unit 30min prior. Operator directed to reheat to 74C and transfer back to hot holding unit. Hot holding unit was function. Keep lid on pan in hot holding unit to help to maintain temperature of product at 60C or higher and ensure products are rapidly transferred to hot holding unit after cooking/reheating. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Tray of raw eggs stored on top of ready to eat sheet cakes/desserts on top shelf of cooler. Produce and ready to eat items stored on lower shelfs - Produce (wrapped cucumber, kiwis, and whole melon) stored on crates on floor under front service area Corrective Action(s): - Operator directed to move eggs to lower shelf, underneath ready to eat items. Ensure safe food handling practices are followed to protect food from contamination. - Operator directed to move food items to shelving 6" off of the floor. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): 2 spray bottles were present in warewashing area which were not labelled. Operator reported one contained degreaser and the other was water. Corrective Action(s): - Label bottles to indicate contents to prevent potential chemical accidents or contamination of foods. Violation Score: 3

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

Comments

- General sanitation of food premises and equipment was satisfactory. Some build up noted on shelving in kitchen sliding door cooler. Ensure this is cleaned. - Liquid soap and paper towel, hot and cold running water present at handsink. *Front of soap dispenser damaged; although still functional, repair/replace dispenser to make it easier to dispense soap - Coolers operating at acceptable temperatures: - Sliding door cooler (Pepsi) was initially 6-7C; however, dropped to 3C by end of inspection. - Sliding door cooler (Everest) 3C - Sliding door cooler (kitchen) 4C - Line coolers were at 4C - Thermometers present in coolers - Freezer was at -15C - Soup in hot holding unit was >60C - High temperature dishwasher was operational and capable of sanitizing dishes. Rinse temperature at dish surface was 74 C. - Bleach sanitizer solution present in bucket for use with wiping cloths. Concentration was 200ppm chlorine. - No signs of pest activity present at time of the inspection. - Operator holds valid Foodsafe level 1 certificate. Refresher course was completed in 2018. *Ensure interior of ice machine is being cleaned and sanitized regularly. Follow manufacturer's recommendations/instructions.