INSPECTION REPORT Health Protection ABAI-AVCQLC

PREMISES NAME Baci		Tel: (604) 299-7047 Fax:
PREMISES ADDRESS 3728 Hastings St Burnaby, BC V5C 2H5		INSPECTION DATE January 25, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A) Noted ice machine had some stains and mildew build up inside. Showed operator at time of inspection. Operator said the ice machine is cleaned and sanitized once a month. B) Sanitizer in spray bottle was too strong (ie. bleaching out the test strip). Corrective Action(s): A) Discard ice. Thoroughly clean and sanitize inside of the ice machine. Ensure stains and mildew are removed. B) Ensure sanitizer is maintained at 100ppm. Staff member diluted sanitizer at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted bags of vacuum packed frozen steak in container in the downstairs storage area at room temperature. Corrective Action(s): Ensure foods are thawed in cooler unit at 4C or less or under cold running water. Do not thaw foods at room temperature. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted stack of paper towel for bar hand wash station stored on the counter. Operator does not wish to install a dispenser. No concerns with hand washing at time of inspection. Corrective Action(s): Place paper towel in a holder behind the bar. Violation Score: 3

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

Comments

All hand wash stations were fully equipped with soap, paper towel, hot and cold running water. All coolers 4C or less (walk in, prep coolers, under counter...etc) Freezers -17C to -19C No hot holding available at time of inspection. Operator said that all foods are cooked/reheated per order. General sanitation satisfactory. Dry storage area appeared well maintained. No obvious sign of pest activity noted at time of inspection. Premises has contract with pest control company that comes in monthly. Follow all recommendations made by technician. Meat slicer in use at time of inspection. Ensure meat slicer is taken a part and thoroughly cleaned and sanitized after each use. Scoop for ice stored outside of the ice in a separate holder. Bleach available on site. Ensure single use paper towel is used to wipe sanitizer solution after spraying food contact surface. If reusable cloth towels are use, they are to be stored in a container of sanitizer solution to prevent microbial growth on the towels. High temperature dish washer achieved 71C (with thermolabel). Shellfish tags on site. Maintain on site for 12 months. Only muscles and clams on site at time of inspection. operator said no shellfish is served raw. When they have oysters, they are baked.