INSPECTION REPORT Health Protection ABAI-AYFSBU

PREMISES NAME Baci		Tel: (604) 299-7047 Fax:
PREMISES ADDRESS 3728 Hastings St Burnaby, BC V5C 2H5		INSPECTION DATE May 4, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wash station beside food preparation sink was blocked with garbage can. Paper towel dispenser was empty but rolls of paper towel where stored on a holder on the shelf across the hand sink. Staff member replaced paper towel in dispenser at time of inspection. Corrective Action(s): Do not block hand wash station and ensure paper towel in dispenser is replaced as soon as it runs out. 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

All coolers 4C or less (walk in, prep coolers, under counter...etc) Freezers -17C to -19C All other hand wash stations in premises were fully equipped and accessible - holder/tray has been obtained for the paper towels at the bar hand sink. No hot holding available. Foods are cooked/reheated per order. General sanitation satisfactory. Dry storage area appeared well maintained. No obvious sign of pest activity noted at time of inspection. Screen in place over back door at time of inspection. Meat slicer had just been used upon start of inspection. Ensure meat slicer is taken a part and thoroughly cleaned and sanitized after each use. Ice machine appeared clean with scoop for ice machine (downstairs) and ice well (at the bar) stored outside of the ice in a separate holder. Sanitizer in spray bottle 100ppm. No reusable cloths noted on counters. Staff said paper towel is used to wipe. Noted tomato sauce and rice being cooled for advanced food prep after lunch rush. No immediate concerns. Foods were spread out of large pans or in small portions. Discussed frequent stirring to facilitate cooling at room temperature before. Ensure foods are cooled as quickly as possible at room temperature (from 60C to 20C within two hours) then transferred into a cooler unit (to cool from 20C to 4C within 4 hrs). High temperature dish washer achieved 73.9C (with delta track min/max probe thermometer) Shellfish tags on site. Maintain on site for 3 months. Only muscles and clams on site at time of inspection. operator said no shellfish is served raw. Staff said when they have oysters on the menu, they are baked. Fetal alcohol signage provided x4. Post one in each public washroom. Reminded operator of foodsafe level 1 recertification requirements. Information pamphlet provided.