Fraser Health Authority



INSPECTION REPORT
Health Protection
ABAI-AB5PPG
PREMISES NAME
Confederation House Restaurant		Tel: (604) 294-1936
Fax: (604) 299-3161
PREMISES ADDRESS
4585 Albert St
Burnaby, BC V5C 2G6		INSPECTION DATE
June 21, 2016		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Helen Hamilton		NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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): No corrections entered
Comments

Hand wash stations were fully equipped with hot/cold running water, soap and paper towel.
All coolers 4C or less (Upright 2 door, 2 Upright one door, under counter..etc)
Freezers - 19C to -22C
Hot holding units being preheated for lunch rush. Foods being cooked at time of inspection.
Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized before and after each use.
Good general sanitation. No sign of pest activity noted at time of inspection.
Some boxes on the ground in dry storage area. Keep all items in dry storage area stored off the ground as much as possible.
Screen door was in place over open back door at time of inspection.
Meat slicer appeared clean at time of inspection.
Quat sanitizer at source and in container with cloths submerged 200ppm. Test strips available to check sanitizer concentration.
High temperature dish washer achieved 71C (with thermolabel).
No concerns with coffee service area: Domestic refrigerator 1C with creamers stored inside and equipped with thermometer, hand wash station fully equipped with soap, paper towel and hot/cold running water, bottle of quat sanitizer 200ppm (use single use disposable paper towel to wipe), single use disposable cups provided to customers, all baked goods and coffees served/dispensed in this area are prepared in the main kitchen.