INSPECTION REPORT Health Protection VIPP-B8URTE

PREMISES NAME Club Ilia Eatery & Lounge		Tel: (604) 568-4993 Fax: (604) 568-4985
PREMISES ADDRESS 8902 University High St Burnaby, BC V5A 4Y6		INSPECTION DATE January 28, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Joffrey Schulze		NEXT INSPECTION DATE 1 Month
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 = 24

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): At the front bar, glass cooler was 6.8C; juice 6.8C; raspberry coulis 6.8C. Corrective Action(s): Potentially hazardous foods (PHFs) discarded. Do not store any PHFs in this cooler until it can maintain food at 4C or below. ***Monitor and record temperatures of PHFs routinely or at least twice a day. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Parts of the cheese grating machine cannot be dismantled for adequate cleaning and sanitizing. Corrective Action(s): Do not use the cheese grating machine. Operator removed the machine from the kitchen. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. In the kitchen, accumulation of grease/debris/grit observed on the floors and walls behind the cooking equipment and dishwashing area, and metal shelving racks of the walk-in cooler that stored produce. Corrective Action(s): Please clean and sanitize more thoroughly and frequently (1 week) Violation Score: 5 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Cold water tap at the handwash station near ice machine not working. No water runs when cold tap is turned on. Staff stated that fixture is leaking. Temperature of hot water alone was too hot to wash hands. ***This is a repeated violation. 2. At the front bar, pooling of liquid observed in the glass cooler unit and temperature was 6.8C. Corrective Action(s): 1. Repair handsink so that is fully plumbed, secured, and able to supply hot and cold running water at all times (2 days). Handwashing to be conducted at the other available handwash stations. ***Violation Ticket issued for this non-compliance. 2. Repair/service the cooler to stop leakage and maintain temperatures of 4C or below (2 days). Violation Score: 9

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

Comments

Kitchen: - Handwash stations fully equipped with hot/cold running water, soap, and paper towels, except for the one close to ice machine - Sanitizer spray bottle 200 ppm QUAT - Dishwasher sanitizer 100 ppm Chlorine - Small white freezer unit -12C - Pizza prep cooler: bacon in shelf 4C; diced tomato in insert 4C - Sandwich prep line 1C: mash potato beans in under compartment 4C; cheese in insert 3.7C - Garlic butter hot held 67C - Cooler under oven: green onion sauce 3.7C; rice 2.8C; shrimp 4C - Cooler under stove: sausage 3.3C; pasta 3C; broccoli 2C - Proper food cooling practices observed: cooked foods in shallow trays placed on ice bath; chef constantly stirred foods and replaced new ice. - Ice machine maintained in sanitary condition - Staff observed to hand wash before handling food - Walk-in cooler with produce: ham 3C; beef 2C; hummus 4C - Walk-in cooler with meat/fries: grilled halved chickens 2C; potato gravy stew 3.5C - No significant pest activity observed during time of inspection; a few small black flies. Bar: - Handwash station fully equipped with hot/cold running water, soap, and paper towels - Glass washer sanitizer 100 ppm chlorine - Wiping rags stored in 200 ppm chlorine sanitizing solution. ***Follow up with and maintain a contract with a pest control company that will provide services routinely.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: VIPP-B8URTE
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. No 02/28/2019 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Compliance check for Gordon ranch sauce, Cattlemen's BBQ sauce, canned coconut milk, chipotle pepper sauce. ***Maintain trans fat documentation on-site for review.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment