INSPECTION REPORT Health Protection ECAO-AF9SMR

PREMISES NAME Big Star Sandwich Co		Tel: (604) 431-0373 Fax:
PREMISES ADDRESS 3736 Canada Way Burnaby, BC V5G 1G4		INSPECTION DATE October 31, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Aukeerat Grewal		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 = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dining tables not be sanitized with your QUAT sanitizer -operator is only using the multi-surface disinfectant instead. Corrective Action(s): You must use approved sanitizers for food contact surfaces only -your QUATS sanitizer is approved for this use maintaining the solution >200ppm as per the test strips Violation Score: 5

Non-Critical Hazards: Total Number: 2

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Cleaning chemicals stored on wired shelves above 2-compartment sink Corrective Action(s): Store all cleaning chemicals down and away foods and areas where foods can potentially be contaminated like your 2-compartment sink Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Some goods being maintaind directly on the floor: -the beverages near the front area and back hallway near back exit Corrective Action(s): All goods must be maintained off the floor to ease cleaning and access by pests -wired shelves with lowest tier >15cm off the floor are due to come in by the end of the week -okay Violation Score: 1

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

Comments

Temperature Controls: All fridges must maintain foods at or below 4 deg C: -2-door upright stainless 3 deg C (raw meats) -good organization with raw meats on the bottom shelves -3-door undercounter 2 deg C (meat) -Catering Preparation cooler 3 deg C (food bucket) -Main Preparation cooler 2 deg C (meat) Hot held foods must maintain foods at or above 60 deg C: -Meat 68 deg C -soup 63 deg C High temperature washer hot water sanitizer must be >82 deg C as per thermostat: -checked and verified at plate level (78 deg C 1st cycle) Reviewed cooling methods regarding the cook-hold of the roast beef -portions are sliced down to help dissipate heat for cooling down: >60 deg C to 20 deg C within 2 hours then 20 deg C to 4 deg C within 4 hours inside the fridge Chemical Controls: QUAT-type sanitizer dispenser/buckets must be maintained >200ppm as per test strips: -yes Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used -yes Daily tracking sheets maintained for fridges, hot holders and mechanical washer -Yes -Note: your daily checks for the washer should be the maximum rinse temperature General Sanitation -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: none -operator needs to have a monitoring program in-place with mechanical traps such as live traps or tented sticky traps Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Any questions regarding these health reports contact me: 604-918-7522