INSPECTION REPORT Health Protection NTRG-BAFQN6

PREMISES NAME Carter GM Cafe		Tel: (604) 291-2266 Fax:
PREMISES ADDRESS 4550 Lougheed Hwy Burnaby, BC V5C 3Z5		INSPECTION DATE March 20, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Robert Kho		NEXT INSPECTION DATE March 25, 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: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Cutting board stored on the floor next to dishwasher. Operator moved cutting board to sink (for rewash and sanitize). Discussed with operator not to store cutting board on the floor. Corrective Action(s): Violation Score: 3

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas appeared uncleaned: -utensil drawer next to sink (bottom of drawer, front, sides of stainless steel unit) -stainless steel walls surround the areas around the sink and food prep areas -cooler at the front (bottome, front, sides) -microwave -floor areas surround the dishwasher -dishwasher (sides, front) -oven (sides, front, handle) -floor around the cooler -fridge (double door)- clean bottom, front, sides -ice machine (front, lid, sides) Remove cardboard found in: -the utensil drawer next to the sink -the rack near the cashier area Corrective Action(s): Clean the noted areas. Correction date: March 25, 2019. Violation Score: 3

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

Comments

-Handsink supplied with hot/cold water, liquid soap and paper towel. -Coolers were operating at acceptable temperatures (4C or colder): -Sliding door cooler 4C -Undercounter cooler 4C -Prep cooler 4C (bottom), Top foods at >4C (however only small portions noted: deli meat 7C, tomatoes 8C, pickles 5C)-asked operator to put ice underneath to keep foods < or = 4C. -2 door stainless cooler 3C -Freezers were maintaining product at a frozen state -1 door stainless freezer -12C -Chest freezer -18C (Nestle ice cream freezer not in use) -Hot holding: Large tray of BBQ meat 60C (sitting in tray above oven), 34C (sitting out ready for serve) - discussed with operator that it should be sitting inside the oven at >60C to keep warm or have a 2 hour maximum time limit sitting out (must have time stamp). Noodles 84C (front), 34C (in oven still heating up) BBQ sauce 61C (in pot on portable stove) Soup 64C/72C -Operator indicated that BBQ pork are bought off-site, reheated, and hot held in oven, and transferred to hot holding units. -Oven was used as hot holding unit for BBQ meat and noodles -Operator mentioned he cooks roast beef occasionally the night before. Discussed with operator proper cooling. -High temperature dishwasher met wash and rinse temperatures required. Final rinse at dish surface (measured with min/max thermometer) was 77C. -Bleach sanitizer solution (200ppm chlorine) present to sanitize food contact surfaces. Wiping cloth stored in solution. Discussed with operator how to properly mix bleach sanitizer solution (2mL per L) -Ice machine basin appears clean inside. -No signs of pest noted. Pest control contract in place with monthly service as per operator. No invoices were available at time of inspection. Discussed with operator to keep reports on-site. ***Operator indicated he is Foodsafe certified about a year ago. One staff mentioned he had Foodsafe: Dave Ng. Foodsafe certificates to be confirmed for both operator and staff.