Fraser Health Authority



INSPECTION REPORT
Health Protection
LKIM-CZSQG9
PREMISES NAME
BCIT Campus Cafe SE12 #67532		Tel: (604) 432-8642
Fax:
PREMISES ADDRESS
3700 Willingdon Ave
Burnaby, BC V5G 3H2		INSPECTION DATE
January 24, 2024		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Mebs Lalani		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD 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 = 10
Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Poutine cheese curds found to be at temperatures of 8 degrees Celsius. Ice bath used incorrectly. No water and only ice contact at bottom of pan.
Facility currently using a hot holding unit (unplugged) and storing poutine cheese curds in ice bath.
CORRECTED DURING INSPECTION: staff instructed how to properly make ice bath
.
Corrective Action(s): Facility must keep potentially hazardous food items cold (less than or equal to 4 degrees Celsius). The facility must either use mechanical refrigeration, use ice bath PROPERLY or use food holding log for foods maintained at ambient air temperatures (time tracking of potentially hazardous food item) as discussed at previous inspection.
.
Violation Score: 5

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Hash browns and sausages observed to be at temperatures of less than 60 degrees Celsius in hot holding unit (44 degrees Celsius). Hot holding unit does not work to maintain temperatures of greater than or equal to 60 degrees Celsius. Heat lamps in combination with hot plates do not keep large quantities of food hot for extended time periods. These are better suited for pizza units.
CORRECTED AT TIME OF INSPECTION.
.
Corrective Action(s): These food items are to be added to large undercounter hot holding unit (autosham) to keep potentially hazardous food items hot throughout the day.
Discuss change to operation with staff.
.
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

ITEMS CORRECTED:
- Compass Group has updated processes to include daily recording of food items held at ambient air temperatures
- A copy of records has been provided to EHO for file
- Daily recording is occurring (includes food type, frequency of new food and waste)
- Compass group is keeping records for a period of one year as per Compass Group internal policies