Fraser Health Authority



INSPECTION REPORT
Health Protection
RLAM-B4XSXL
PREMISES NAME
Veggie Lunch		Tel: (604) 600-4527
Fax:
PREMISES ADDRESS
8888 University Dr
Burnaby, BC V5A 1S6		INSPECTION DATE
September 25, 2018		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Koraljka Roy		NEXT INSPECTION DATE
October 04, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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 = 10
Critical Hazards: Total Number: 2
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Sanitizer spray bottle had 0 ppm chlorine. No bleach available on-site.
Corrective Action(s): Sanitizer spray bottle should be 100 - 200 ppm chlorine. To ensure full efficacy, make a new bottle every week (1 tsp bleach: 1 L water). A new bottle must be made for tomorrow (food service ended during time of inspection). Dishware and other food contact surfaces are taken back to kitchen for washing and sanitizing.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): All sinks blocked off at time of visit. No sink available for handwashing.
Corrective Action(s): Dishware removed from single compartment sink (designated for handwashing). It must be freely accessible at all times for proper hand hygiene. Hot and cold running water, soap and paper towels were present.
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Foodsafe certified operator on-site.
Curry 61 C surface temperature.
Rice 61 C surface temperature.
Semolina pudding internal temperature 62 C.
*Note: when there are no customers, keep lids on hot holding to keep products hot.

*General: Salad insert kept on ice pack ~ 14 C surface temperature. Although prior approval was given for 4 hour room temperature holding of this item (see report Sept 28, 17), it is strongly suggested the salad inserts (should be metal) be kept in an ice slurry or ice water bath to ensure product is kept < or = 4 C.