INSPECTION REPORT Health Protection ZDER-BJM2HV

PREMISES NAME Green Leaf Cafe		Tel: (604) 444-9802 Fax:
PREMISES ADDRESS 9604 Cameron St Burnaby, BC V3J 1M2		INSPECTION DATE December 6, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ho Hyun Jung		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 203 noted on Routine inspection # RLAM-B7DVNN of Dec-12-2018 Food not cooled in an acceptable manner [s. 12(a)] Observation: Several buckets of cooked items cooling at room temperature in back prep room. The following internal temperatures were taken: tomato rice 36 C, demi-glace 54 C. Correction: All products made > 2 hours prior. All products discarded. You must cool from 60 C to 20 C within 2 hours, and from 20 C to 4 C within 4 hours. Suggest using ice wand or ice bath to achieve first step. Code 302 noted on Routine inspection # ZDER-BJDURB of Nov-29-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1.Cutting boards at prep stations not sanitize with sanitizer. 2. Sanitize spray bottles available (100 ppm chlorine) but not use on food contact surfaces only sinks 3. Wiping cloths appear soiled, left on counter and without any sanitizer detected Correction: Ensure all sanitizer of 100 ppm chlorine with clean wiping cloths are available to sanitize food contact surfaces (areas food is prepared on, may come in contact with or a food handler may contact before touching food. ***Reviewed with operators the difference between cleaning and sanitizing ***Operator must review proper cleaning and sanitizing practices with staff to protect food from possible contaminated food contact surfaces. Correction date: immediately

Comments

Follow-up inspection to report #ZDER-BJDURB - all violations corrected except cleaning of commercial vent hood -Sanitizer buckets and sanitizer spray bottles (labelled) noted at 100 ppm chlorine with wiping cloths *solution changed every 4 hours - recommend changing solution every 2 hours as solution appears to be heavily used *reviewed sanitizing practices with owner -Spray bottles are labelled with its contents - soap, sanitizer -Scoopers in bulk food bins have been replaced with scoopers with handles -Outside of bulk food bins have been cleaned *New lids for bulk bins are being sourced out -Damaged wooden boards and tupperware have been discarded - new sturdy wooden looking hard plastic boards are available *Continue to monitor equipment coming out of the dishwasher for damage - do not use damaged equipment/tools/utensils -Owner has scheduled a servicing with the dishwasher technician to adjust temp to prevent it from melting/damaging dishware -Owner has scheduled a servicing/ cleaning of the commercial venthood - Dec 10, 2019. Photo of completed work will be emailed to EHO.