INSPECTION REPORT Health Protection ECAO-AB4QAK

PREMISES NAME BCIT - JW Inglis Cafe #67435		Tel: (604) 432-8642 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE June 20, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chris Koroneos		NEXT INSPECTION DATE 5 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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in Tim Horton's Express area -dispenser is not working. Bare paper towel roll by itself only. Corrective Action(s): Bare paper towel roll ends will be contaminated when handled. Repair paper towel dispenser or used stacked paper towels from a holder Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dry storage room has sugar spilt all around bulk containers Corrective Action(s): Clean and disinfect this area Violation Score: 3

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

Comments

Temperature Controls: All fridges must maintain foods at or below 4 deg C: -Walk-in cooler 3 deg C (meats) good organization: goods off the floor, raw meats/seafoods/eggs on lowest shelves -1-door display in dry storage 2 deg C (juices) -preparation cooler 3 deg C (cheeses) -display pop cooler 2 deg C (pops) -1-door undercounter 3 deg C (milks) Hot held foods must maintain foods at or above 60 deg C: -nacho cheese 62 deg C -ground beef 64 deg C Chemical Controls: Reviewed manual dishwash method with operator wash-rinse-sanitize >200ppm QUAT type sanitizer for 2 minutes then air dry QUAT-type sanitizer dispenser and buckets must be maintained >200ppm as per test strips: -checked and verified Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used -checked and verified Daily tracking sheets maintained for fridge(s), hot holder(s), cooking, freezers -checked and verified General Sanitation -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis Other Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Any questions regarding these health reports contact me: 604-918-7522 Review In-use utensils handout provided

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AB4QAK
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment