INSPECTION REPORT Health Protection ZDER-AH4VZL

PREMISES NAME The Buffet		Tel: (604) 777-2946 Fax:
PREMISES ADDRESS 350 Gifford St New Westminster, BC V3M 7A3		INSPECTION DATE December 29, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Lisa Itlerman		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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temp dishwasher noted at 52 C at the plate during inspection. Water refilled recently. Dishwasher gauges do not provide accurate temperature readings. Corrective Action(s): Ensure high temp dishwasher can sanitize dishes at 71 C or higher. Repair unit. Operator had refilled water. Ensure no dishes are run through dishwasher until dishwasher final rinse temperature can reach 71 C or higher. Recommend taking a temperature log of dishwasher twice (2x) daily with probe thermometer to verify temps. Operator was able to reach 71 C after several cycles after refilled water added. Run empty cycles in unit until sanitizing temperature can be reached to meet health requirements for dishwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1.Plastic cups used as scoopers in bulk dry storage bins 2. Knives in "Western" food prep area stored between tables 3. Water pooling on the floor under sanitizer dispenser next to Oven/Steamer Corrective Action(s): 1. Ensure all scoopers are durable, smooth, non-absorbent, easy to clean and has a handle stored out of food. Replace all scoops not meeting the requirements. Correction date: 1 week 2. All knives must be stored in sanitary manner in proper knives holder. Change knife storage practices. Install proper knife holder in food prep area. Only store clean knives, all used and dirty knives must be sent to the dishwasher. Correction date: 1 week 3. Ensure no water is pooling in food prep and storage areas. Identify source of water and find possible solutions to contain or prevent water from pooling. Operator says cleaning crews regularly mop area. This is a suitable temporary option but not permanent. Correction date: 1 month Violation Score: 9

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

Comments

Routine: - All handwashing stations equipped with hot/cold running water, liquid soap and paper towels NOTE: ensure far left hand washing sink is clear of any obstructions at all times and drain is draining properly - All temperatures meet health requirements: * Autosham #1/2/3 maintaining hot foods at 60°C or hotter * Hot food on buffet line at 60°C or hotter * Walk- in cooler at below 4°C * Walk- in freezer at -18°C * All other cold holding units at 4°C or below * All other undercounter freezers at -18'C or below NOTE: Temperature logs should be done in AM and PM (2x daily) -Last daily check noted end of November - High temperature dishwasher available, adequate sanitization temperature NOT reached via hot water (53'C) NOTE: Ensure no dishes are run through dishwasher until it reaches sanitizing temperature NOTE: Ensure to to temperature logs for dishwasher - Good food storage and labeling practices being employed - Staff observed to exhibit good worker hygiene and hand-washing practices - No evidence of pests detected during time of inspection -General sanitation satisfactory

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AH4VZL
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