INSPECTION REPORT Health Protection LKIM-D52SNA

PREMISES NAME Soup House By Julia's Kitchen		Tel: Fax:
PREMISES ADDRESS 100 - 3787 Canada Way Burnaby, BC V5G 1G5		INSPECTION DATE May 7, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 21, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff had sanitizer solution made in shallow container at 200ppm Chlorine. Staff unable to locate sink plugs. Staff was aware of broken dishwasher and informed EHO upon arrival. Staff demonstrated proper wash, rinse and sanitize methods and although concentration of sanitizer solution was correct Staff could not locate sink plug or testing strips. Staff not able to fully submerge dishes for final rinse step. CORRECTED DURING INSPECTION - Staff located one of two sink plugs and EHO located Chlorine testing strips. . Staff only washing and sanitizing commonly used items once per day. . Corrective Action(s): Ensure staff are making sanitizer solution at 100-200ppm Chlorine and fully submerging dishes for sanitizing step. Repairs are to be made to dishwasher or replacement of dishwasher immediately. Staff are to use single use items for customers. No reuse of dishes until such time dishwasher is repaired. Staff are to follow proper wash, rinse, sanitize and air dry methods for dishwashing. Poster from EHO's previous inspection was put back onto wall by EHO - FOLLOW THIS METHOD. LOCATE ADDITIONAL SINK PLUG OR PURCHASE NEW ONE! . Ensure staff are washing and sanitizing commonly used items at LEAST once every 2-4 hours or more as necessary. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Trays stored on floor. Beverage stored in ice machine - CORRECTED DURING INSPECTION - Ice dumped into sink. . Corrective Action(s): No equipment is to be stored on the floor. Nothing is to be stored in ice machine as ice is considered to be FOOD. Do not repeat this violation. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning and organizing required. Food splatter found throughout. Pooling liquid on floor. . Corrective Action(s): Clean areas. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Grease Trap appears to be leaking. Large amount of pooling water on back floor. Unsanitary and contributes to pest infestation. Dishwasher is malfunctioning. According to owner unit does not rinse and has not since previous inspection. Dishwasher unavailable to inspect as owner stated it was broken. . Corrective Action(s): Grease trap/plumbing repairs to be made to stop pooling liquid Dishwasher is to be repaired or replaced. Final sanitizing rinse of greater than or equal to 50 ppm Chlorine or 71 degrees Celsius at the dish. Facility is to email EHO to discuss repairs or replacement of dishwasher. Facility can not operate long term without a dishwasher as facility has only two compartment sink. The set up today is TEMPORARY. . Violation Score: 15 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Lack of adequately trained staff. . Corrective Action(s): Ensure while owner/operator is not present one person has FOODSAFE level one or equivalency training on site at all times. . Violation Score: 1

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Test strips available for use - ONE functional sink plugs available for use observed - All food items covered in cooler and freezer units - Back door closed during inspection and tight fitting - Light covers in place - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection