INSPECTION REPORT Health Protection LKIM-CVSQQX

PREMISES NAME BCIT Campus Cafe SE12 #67532		Tel: (604) 432-8642 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE September 18, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mebs Lalani		NEXT INSPECTION DATE 6 Months
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Butter and Cheese stored in cooler unit which is malfunctioning. CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure cooler units are checked routinely to ensure proper temperatures are being maintained. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required under equipment. . Corrective Action(s): Currently facility staff and janitorial staff do not clean under equipment. Determine which party is responsible for cleaning under equipment and ensure it is cleaned daily. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Under counter cooler unit at front line not maintaining temperatures of less than or equal to 4 degrees Celsius. Cooler thermometer displayed 10 degrees Celsius. EHO thermometer displayed 8.9 degrees Celsius as lowest temperature. . Corrective Action(s): Repair cooler unit such that temperatures of less than or equal to 4 degrees Celsius are maintained. Do not use cooler unit to store potentially hazardous food items until such time as temperatures of less than or equal to 4 degrees Celsius are maintained. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - 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 71 (76) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper cooling methods observed for previously cooked food items – shallow pans in cooler unit - Proper thawing techniques observed - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - hair nets - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - designated space for staff food items and personal belongings - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: some food items held at temperatures less than 60 degrees Celsius in tray type hot holding unit. Items to be discarded after 2 hours. For any future renovations proper hot holding units will be required. These warming units are not capable of maintaining temperatures of 60 degrees or greater and staff are forced to portion small quantities into dishes which do not maintain adequate temperatures. EHO to monitor this hot holding unit. If time tracking of food items is occurring it needs to be recorded and closely follow the BCCDC Guideline: Guidelines for Using Time as a Public Health Control at Ambient Temperatures