INSPECTION REPORT Health Protection LKIM-CREQL4

PREMISES NAME Big Star Sandwich Co		Tel: (604) 431-0373 Fax:
PREMISES ADDRESS 3736 Canada Way Burnaby, BC V5G 1G4		INSPECTION DATE May 1, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Aukeerat Grewal		NEXT INSPECTION DATE May 04, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked poultry found to be at temperatures of 7 degrees Celsius. Item was cooked and shredded last night. Today found to be at temperatures of 7.1 degrees Celsius. CORRECTED DURING INSPECTION - Item placed into freezer unit. . Corrective Action(s): Ensure food is cooled appropriately: 60-20 degrees in 2 hours and 20-4 degrees Celsius in 4 hours. Total cooling time is 6 hours. This will be checked in future. Ensure all roasts are date stamped. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sanitizer solution at concentrations greater than 500ppm QUAT. . Corrective Action(s): Dilute sanitizer solution until such time as dispensing unit can be repaired. Dilution to 200ppm QUAT. Use test strips. . Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Raw, partially cooked and cooked meats stored on bottom of cooler unit.. . Corrective Action(s): Ensure only raw meats are stored on bottom rack. No cooked or cooling meats are to be stored amongst raw meats. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Significant number of rodent droppings observed. . Corrective Action(s): Inspect facility for points of entry for pests. Seal any holes. Discuss infestation with professional pest control company. Have traps set. Follow recommendations advised by Pest Control Company Technician. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Both front and back doors have gaps Staff have open bags of snacks on rack at back door. Clutter on floor at back door. . Corrective Action(s): Discuss doors with Pest Technician Remove clutter. Items to be located 15 cm up off floor to facilitate with cleaning and monitoring. Ensure all food is in staff designated area in cooler unit or in pest proof containers. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed throghout. Floor in back and front lower shelves. . Corrective Action(s): Remove all dishes and equipment from lower shelves. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. Obtain services of professional pest control company. Have traps set. Follow recommendations advised by Pest Control Company Technician. . Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sanitizer dispensing unit malfunctioning. Unit is drawing too much of undiluted sanitizer resulting in finished concentration of sanitizer solution at concentrations of greater than 200ppm QUAT. Unit exceeded 500ppm QUAT today. This will use large and unnecessary quantities of sanitizer solution and is no longer food grade. . Corrective Action(s): Have unit serviced immediately and ensure unit is functioning according to manufacturer's directions - 200ppm QUAT. . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (74.8) Degrees Celsius at the dish - QUAT Test strips available for use - Two functional sink plugs available for use observed - Proper re-heating methods observed for previously cooked food items - discussed with staff; thermometer at site for use - First In First out and date stamping methods observed in use - on most items - include all whole cooked meats as well - All food items covered in cooler and freezer units - Hair restraints in use - hair nets in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection