INSPECTION REPORT Health Protection ZDER-C4BPUC

PREMISES NAME Little Billy's Steakhouse		Tel: (604) 294-4460 Fax:
PREMISES ADDRESS 6785 Hastings St Burnaby, BC V5B 1S6		INSPECTION DATE June 24, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Bill Paskalidis		NEXT INSPECTION DATE 3 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: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Raw chicken stored above cucumbers in walk in cooler. Corrective Action(s): Ensure all raw meats are stored below or separate from ready to eat foods. Correction date: today Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back screen door propped open by hose running from inside to the outside patio. Gap when door is open. Corrective Action(s): Ensure the screen door is able to completely close to prevent possible pest entry into facility. Correction date: 1 day Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Upper wooden shelving above dishwasher - bowing, heavily damaged 2. Side painted wood counter where cooking wines are stored is damaged Corrective Action(s): Ensure all surfaces in premises are smooth, durable, easy to clean and non-absorbent. All raw wood should be painted or sealed. Recommend installing a plastic cover or material that meets the above requirements to be more durable in heavy use areas. Correction date: 2 weeks Violation Score: 3

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

Comments

Routine: Prep cooler: 3 C Walk in cooler: 3 C Standing freezer: -19 C Chest freezer: -21 C Bar cooler: 2 C Standing bar cooler: 0 C Hot hold unit: 65 C *Ensure no food is left in unit below 60 C Hot hold on flat top grill: 83 C Dishwasher noted 100 ppm chlorine at the dish Bleach sanitizer bottle with 100-200 ppm chlorine available at front and back of house No signs of pest activity noted during inspection. PC provided by Orkin - report not available onsite *Ensure PC reports are kept onsite *Report will be sent to FHA directly from Orkin technician Handsinks fully supplied with hot & cold water, liquid soap and paper towel Proper thawing observed in prep sink during inspection General - food protected from contamination - covered, off the floor (*exception noted above) General sanitation satisfactory *Mixer has food debris - cleaned and sanitized nightly Permit posted *Reviewed daily soup prep and rapid cooling practices: 1. Soup prepared daily can be hot held at or above 60 C during the day 2. Soup prepared for the next day should be rapidly cooled (ice bath, ice wand) to 20 C and then placed in a cooler at or below 4 C. The next day before it is served it must be reheat to 74 C or hotter and served or hot held at 60 C after reheating. Do not cool hot foods at room temperature or by directly placing in a cooler - follow Food Safety Plan Covid precautions: -Mask use by staff mostly *Ensure all staff are wearing a mask when inside the premises both in front and back of house -Hand sanitizer available at entrance -6 people to a table max -Tables spaced 2m apart or barrier in place -New patio built in back - 24 additional seats -Covid Safety Plan available -Covid signage posted *Report emailed to operator due to Covid-19