INSPECTION REPORT Health Protection ZDER-BCUUSR

PREMISES NAME Menchies @ SFU		Tel: (778) 782-5852 Fax:
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE June 5, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge)		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1.Back room handsink has low water pressure. All other sinks have adequate water pressure. 2. Back Turbo glass door cooler noted at 6 C Corrective Action(s): 1.Ensure all sinks have adequate water pressure to allow for proper handwashing. Correction date: immediately 2. Ensure all coolers are able to maintain 4 C or less. Continue to monitor cooler and record temperatures then provide records to a service tech for repairs. DO NOT store any PHFs in this cooler until it is functioning properly. Repair / replace unit. Correction date: 2 weeks Violation Score: 9

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

Comments

Routine: Front Handsink fully stocked with hot and cold running water available. Sanitizer bucket ~ 200 ppm QUATS *Ensure sanitizer is replenished every 4 hours No perishable toppings online at cold well during visit. All self-serve shelf stable toppings provided with scoops. Back Sanitizer in 3rd compartment ~ 200 ppm detectable. Handsink fully stocked with hot and cold running water available. *Water pressure for handsink is very low (*violation noted above) Back corridor fridges: Coldstream 3 C; TurboAir 7 C (*violation noted above) General No signs of rodent activity noted. One yogurt machine is taken apart, cleaned and sanitized completely each day. One per day, all 5 each week.