INSPECTION REPORT Health Protection 230737

PREMISES NAME BCAA Cafe		Tel: (604) 614-6811 Fax: (888) 849-0242
PREMISES ADDRESS 4567 Canada Way Burnaby, BC V5G 4T1		INSPECTION DATE July 13, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) David Johnson		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 = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): raspberry yogurt @ 7 deg. C, bocconcini @ 7.5 deg. C stored in left double door cooler in dry storage area over crowding of food items noted on top of cooler Corrective Action(s): ensure fridge is not overcrowded to allow circulaton of air to foods stored at bottom Correction date: today Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Pot with food residue stored on top of clean pots/pans in kitchen 2) meat slicer contains food debris near inner blade area. Corrective Action(s): 1) rewash/sanitize the dirty pot Correction date: today 2) wash/sanitize meat slicer by disassembling the equipment. Ensure meat slicer is free from meat debris after washing. Meat slicer must be cleaned after each use or every 4 hrs minimum. Correction date: today

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

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

Comments

This inspection done by EHO student. Notes -all coolers are <= 4 deg. C -all freezers are <= -18 deg. C -all food handlers are FOODSAFE certified -Hi temp dishwasher - 74.8 deg. C -Quats sanitary spray @ 400 ppm, ensure concentration is 200 ppm as per manufacturer label disposable wiping cloths are onsite *place wiping cloths in Quats sanitizer solution if being reused more than once -bacon, potatoes hot held @ 68 deg. C -all handsinks are fully equipped with hot/cold water, soap, and paper towels -general sanitation is satisfactory -no evidence of pests noted during inspection