=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (small 3C and large 3C), prep cooler (4C), drawer prep coolers (3C) measured < 4 degrees C
=Baked goods cooler (4C), coca-cola cooler (3C), and beer cooler (contains dairy (3C)) measured < 4 degrees C
=Undercounter freezer (-19C), ice cream freezer (-24C), and walk-in freezer (-18C) measured < -18 degrees C
=Gravy hot holding (72C) knives/tongs (72C), and chili (76C) measured > 60 degrees C
=Low temperature dishwasher measured >50 ppm chlorine at the plate surface
=2 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method
=Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine and available spray bottles
=Dedicated prep sink available for food preparation
=General sanitation was satisfactory at the time of inspection
=General food storage practices good at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=No evidence of pest activity noted at the time of inspection
=Ice machine was maintained in a sanitary manner
=Staff hygiene was satisfactory at the time of inspection
=Staff FOODSAFE certification verified
note: health operating permit not posted; permit decal present on City of Burnaby business license. Locate the operating permit and ensure that it is posted in a conspicuous location. Contact Fraser Health Billing (604-918-7677) for a re-print if original cannot be located ($35) |