INSPECTION REPORT Health Protection EKOG-CG8Q58

PREMISES NAME Carter GM Cafe		Tel: (604) 291-2266 Fax:
PREMISES ADDRESS 4550 Lougheed Hwy Burnaby, BC V5C 3Z5		INSPECTION DATE July 11, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Robert Kho		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 = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Slicer had some dried food debris build-up behind the blades. -Staff dismantled, cleaned, and sanitized at the time of inspection. -Ensure slicer is cleaned and sanitized after each use to minimize bacterial growth. 2) Set of keys were being stored in utensils tray containing spoons, forks, etc. for dine-in customers. -Staff removed keys at time of inspection. -Ensure utensils are stored in a clean and sanitary manner. Do not store other items in utensils tray. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink was blocked by an empty white bucket. This is a repeat violation. -Bucket was removed from handsink at time of inspection. -Ensure that the handsink is available at all times for staff to properly and frequently wash their hands. Corrective Action(s): 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

Temperature Controls: -Undercounter cooler: 2C -Standup freezer: -18C -Standup cooler: 2C -Chest freezer: -14C -Beverage cooler: 4C -Ice-cream freezer: -12C -Prep cooler: 4C -Hot-holding display unit: 61C (per staff, turnover for hot-held foods is around 1 hour) -Hot-holding unit (back): 62C -Handsink has hot/cold running water, liquid soap, and paper towels. -High-temperature dishwasher is adequately sanitizing dishes. Measured at 79C at plate surface. -Sanitizer bucket with wiping cloths measured at 200ppm chlorine. *NOTE: Use 1 tsp of bleach in 1 L of water to make a 100-200ppm solution for food contact surfaces. -Site is no longer using QUATS sanitizer dispenser. -Ice machine is sanitary. Ice scoop is stored outside machine in clean container. -No signs of pest activity at time of the inspection. Per staff, pest control company visits 1x per month. -General sanitation is satisfactory. -FoodSafe certified staff on duty. *Please maintain paper copies of certificates on-site. -Health permit is posted in a clear location. -Signature not obtained due to COVID protocols. Report printed and reviewed with staff on-site.