INSPECTION REPORT Health Protection SSZO-BLQU2Q

PREMISES NAME BCIT Habitat		Tel: (604) 431-4918 Fax: (604) 434-3809
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE February 12, 2020	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Mike Neal		NEXT INSPECTION DATE 6 Months
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1. Stand up dairy/sauce cooler is measured to be 9.6oC (air temperature). Digital reader on cooler indicated 2.8oC. Food temperatures on each row were (top to bottom row): top at 7.1oC (horseradish); 9.0oC (sour cream); 9.6oC (creamer); and 9.1oC (half and half). Temperature is not monitored and recorded for this cooler. 2. 2-door beverage cooler is measured to be 6.9oC. Temperature is not monitored and recorded. Corrective Action(s): Do not use coolers until temperature is less than 4oC. All perishable items in cooler discarded: Dairy cooler: -->13 x 1L half & half -->2 x 946mL soy milk -->3 whipping cream -->3 tubs of sour cream -->1 large bag of creamers -->various sauces which required to be refrigerated after opening Bevearge cooler: -->2 whipping cream -->opened boxed juices Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dairy/sauce cooler in kitchen is measured to be 9.6oC. Digital reader indicated 2.8oC. 2-door beverage cooler at bar is measured to be 6.9oC. No thermometer in cooler noted. Corrective Action(s): Adjust/fix coolers so that temperature is maintained at 4oC at all times Fix digital reader also to reflect an accurant temperature Add thermometer in beverage cooler Violation Score: 3

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

Comments

Health permit is posted Walk-in cooler: 3.6oC Line coolers (right to left): -3.1oC; 3.8oC; 3.9oC 4-compartment under grill cooler: 1.9oC Take out sauces cooler: 3.8oC 3-door beverage cooler at bar: 3.2oC Walk-in freezer: -16oC Chest freezer: -23oC 2-door stand up freezer: -18oC Undercounter freezer on cooking line: -17oC Freezer at servery: -14oC Soups: 62oC and 64oC Other hot holding: over 60oC Hot and cold running water available Liquid handsoap and paper towel present at all handwashing stations General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse reaches at least 50ppm chlorine on plate Glasswasher final rinse reaches at least 50ppm chlorine on plate Quats sanitizer in spray bottles noted at 200ppm Foods are generally stored in an organized manner Note: 1. Temperature log should be monitored and recorded for all coolers, daily. 2. Paper towel at handsink on cooking line is hard to get due to limited space. Paper towel should be easily taken out for proper handwashing to occur (instead of using clean hands to open dispenser for paper towel). A new type of dispenser should be used.