INSPECTION REPORT Health Protection ABAI-AVRUEW

PREMISES NAME Executive Hotel Burnaby - Restaurant		Tel: (604) 298-2010 Fax: (604) 298-1123
PREMISES ADDRESS 4201 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE February 7, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Pierre Barbey		NEXT INSPECTION DATE 5 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A) No sanitizer detected in container with cloths submerged. B) Noted knives and other utensils in the hand sink located outside of the staff washrooms Corrective Action(s): A) Ensure sanitizer is changed frequently to maintain minimum concentrations B) Do not store/clean food equipment in hand sinks. They should be put in the dishwashing area for proper cleaning/sanitizing in the dishwasher. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Noted knife and other utensils in hand sink outside of the staff washrooms. Corrective Action(s): Do not place utensils in hand sink and do not obstruct hand sink. Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted tape on walk in cooler unit handle. Corrective Action(s): Remove tape. Repair/replace handle. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Noted missing ceiling panel above dishwasher area. Corrective Action(s): Replace missing ceiling panel. Violation Score: 1

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

Comments

All hand wash stations fully equipped with soap, paper towel, hot and cold running water. All coolers 4⁰C or less (walk in, under counter, upright sliding two door...etc) Walk in freezer -18C Hot holding of soup 65C Temperature logs maintained up to date and posted on cooler units. Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. Colour coded cutting boards used for food preparation. General sanitation satisfactory. No obvious sign of pest infestation noted at time of inspection. Dry storage area well maintained. Meat slicer appeared clean at time of inspection. Manager said meat slicer is taken apart and cleaned and sanitized after each use. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Quat in spray bottle and at source 200ppm. High temperature dish washer achieved 71⁰C (with thermolabel). Fetal alcohol signage provided (3). Please post one in each public washroom.