INSPECTION REPORT Health Protection ZDER-CFW4KZ

PREMISES NAME Little Billy's Steakhouse		Tel: (604) 294-4460 Fax:
PREMISES ADDRESS 6785 Hastings St Burnaby, BC V5B 1S6		INSPECTION DATE June 30, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bill Paskalidis		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach labelled sanitizer spray bottles noted with clear liquid with 0 ppm chlorine detected. Corrective Action(s): Ensure 100 - 200 ppm chlorine bleach solution is detected. Approximately half cap of bleach per bottle of water for proper solution concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 2 broken large insert lids noted as cracked down the middle. Corrective Action(s): Ensure all cracked food storage containers are replaced to prevent risk of broken plastic falling into food. Discard & replace lids. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door and back screen door left open. Delivery recently received. Corrective Action(s): Ensure the back door or screen door remains closed at all times when not in use. After a delivery a door must be closed to prevent pest entry. Correction date: immediately Violation Score: 3

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

Comments

Routine: Prep cooler: 4 C Walk in cooler: 3 C Standing freezer: -18 C Chest freezer: -20 C Bar cooler: 3 C Standing bar cooler: -1 C Hot hold unit: 65 C - 75 Hot hold on flat top grill: 85 C Dishwasher noted 100 ppm chlorine at the dish Bleach labelled sanitizer bottles with 0 ppm chlorine (***violation noted above) No signs of pest activity noted during inspection. PC provided by Orkin - report not available onsite *Ensure PC reports are kept onsite Handsinks fully supplied with hot & cold water, liquid soap and paper towel General - food protected from contamination - covered, off the floor (*exception noted above) General sanitation satisfactory 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