INSPECTION REPORT Health Protection KLIU-CCCS9H

PREMISES NAME Scallions Bistro		Tel: (604) 294-5228 Fax:
PREMISES ADDRESS 100 - 6450 Roberts St Burnaby, BC V5G 4E1		INSPECTION DATE March 9, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Myung-Moon Learning Inc		NEXT INSPECTION DATE March 11, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cream for coffee stored in thermos measured 9C. Thermos was filled over 4 hours prior to time of inspection. Correction: discard cream. It is a potentially hazardous food that must remain at 4C or colder. > Cream can be stored at room temperature for no more than 4 hours, after that the cream must be discarded. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths for food contact surfaces had 0ppm chlorine residual. Correction: cloths were moved back into the sanitizer solution. > Wiping cloths must be submerged in sanitizing solution when not in use in order to maintain chlorine residual. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and dust noted underneath prep table next to deep fryer. Corrective Action(s): Clean and sanitize the mentioned area. Please ensure the kitchen is cleaned regularly as per your sanitation plan. Date to be corrected by: immediately Violation Score: 3

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

Comments

Routine Temperature Control: > Display cooler (right unit): 0C > Beverage cooler: 2C > Chest freezer: -19C > Standup freezer: -25C > Standup cooler: 2.7C > Prep cooler (right unit): 0C > Prep cooler (left unit): 0C; insert level: 5C (restaurant was in the middle of lunch rush) > Hot held items: > Soup: 72C > Gravy: 63C > Beef patties: 60C General: > Handsink and washroom sink supplied with hot+cold water, liquid soap and paper towels. > Dishwasher achieved final rinse temperature of 78.1C at the plate. > 200ppm bleach sanitizing solution available. See violation regarding wiping cloths. > Overall food storage satisfactory. Foods are protected from contamination. > No signs of pests at time of inspection. > Vent hood condition is satisfactory. Next professional cleaning scheduled for April 14, 2022. > Health permit posted. COVID Control: > COVID-19 safety plan on site. > All staff are masked. > Hand sanitizer available at self-serve stations and cashier. Signature not obtained due to COVID protocols. Report printed and reviewed with operator on site.