INSPECTION REPORT Health Protection JCRH-B27RJS

PREMISES NAME Backstage Cafe		Tel: (604) 620-9544 Fax:
PREMISES ADDRESS 101 - 4601 Canada Way Burnaby, BC V5G 4X7		INSPECTION DATE June 29, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Benji Chu		NEXT INSPECTION DATE July 06, 2018
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: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): -Cottage cheese and cooked chicken in salad bar were at 5C and 5.4C respectively. Ice was not fully surrounding containers. Corrective Action(s): -Staff were directed to ensure ice level was at the same level as product. Ice was added up to product level. Staff reported product is only kept in salad bar from 11am until closing at 2:30pm and only small quantities of food are present. Reminder: Product is to be discarded afterwards and new product cannot be added to container in salad bar. Replace with a new container. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): -Employee (responsible for dishwashing) was observed washing hands and then drying hands with a cloth towel. At the time of the inspection, paper towel was not available from dispenser; however Operator then re-stocked it. Corrective Action(s): -Ensure handwashing stations are always supplied with paper towel to allow for proper handwashing by employees. Review proper handwashing practices with staff. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: -Mayonnaise was noted uncovered on counter (on ice) for customers to dispense. -Bowl being used as scoop in flour bin Corrective Action(s): -Store mayonnaise in squeeze type bottle or under sneeze guard (maintained at 4C or colder) to prevent contamination of product by customers. Individual packaged portions of mayonnaise could also be used. -Discontinue use of bowl as scoop. Supply proper scoop with handle to dispense flour to limit possiblity of hand contact/comtamination of product. [Correction date: today] Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: -Fish fillets and chicken burgers were noted being thawed at room temperature. Operator reported the products were taken out from the freezer (-13C) 2 hours prior. Surface temperature of the chicken burger was 6C with internal temperature <4C. Surface temperature of the fish fillets was 11-13C. Thawing of potentially hazardous food at room temperature is not acceptable. Corrective Action(s): -Operator was directed to transfer chicken burgers to cooler. Fish fillets were immediately cooked for lunch service which was at the time of the inspection. Any remaining to be discarded. -Potentially hazardous foods are to be thawed in the cooler (at 4C or colder), under cold running water (if appropriate) or thawed as part of the cooking process with time adjusted accordingly to reflect cooking from frozen. Violation Score: 5 304 - Premises not free of pests [s. 26(a)] Observation: -Mouse droppings noted under dishwashing area, on the floor adjacent to ice machine and on the floor behind the freezer near the mop sink. Ongoing issues from previous routine inspection. Corrective Action(s): -Clean up all droppings and sanitize areas. -Ensure floor areas are kept clear to facilitate cleaning and monitoring for pest activity. *As per previous report, Operator reported monthly pest control; however, reports not present for review at time of the inspection. Operator reports strata coordinates pest control services. Variety of traps present (tin cat and snap traps). Operator to provide confirmation of pest control (ie. service reports or contract) at follow up inspection. [6-July-2018] Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): -Spray bottle of bleach sanitizer present without label to indicate contents. -Stainless steel cleaner stored on lower shelf of prep table adjacent to food items Corrective Action(s): -Ensure chemicals are properly labelled and stored away from food products. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: -All coolers with the exception of 1 were lacking a thermometer or the thermometer was not working/not accurate. Corrective Action(s): -Supply all coolers with accurate thermometers so that refrigeration temperatures can be monitored. Violation Score: 1

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

Comments

-General sanitation of the food premises was satisfactory. Grill/fryer area appears clean and maintained. -Coolers temperatures were acceptable: -Server station cooler 3C -2 door cooler 3C -Prep cooler was 4C *Mayonnaise stored in insert at top of cooler was 6C; however, was stored inside of another insert. Store product directly in cooler to allow for proper cooling [Corrected] -Sliding door cooler 4C -Pop coolers 4C -Freezer was -13C -Hot holding temperature of of potentially hazardous foods was adequate (60C or above) -Soup 62C -Rice pilaf/stuffed peppers 60C -Bleach sanitizer present in spray bottle and bucket for sanitizing food contact surfaces and tables. Note: Concentration of bleach sanitizer in spray bottle was >>200ppm Chlorine. Dilute to 100-200ppm chlorine. Approx. 1 ounce bleach per gallon of water. Obtain chlorine test strips to verify concentration. -High temperature dishwasher was functioning and met sanitizing temperature requirement. Final rinse was 77C at dish surface. *Section of wall behind prep table appears worn with some areas of dry wall beginning to show. Operator to repair/paint to ensure surface is maintained in a smooth washable condition.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCRH-B27RJS
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. Yes 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:
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