INSPECTION REPORT Health Protection ZDER-BMTSCL

PREMISES NAME Green Leaf Cafe		Tel: (604) 444-9802 Fax:
PREMISES ADDRESS 9604 Cameron St Burnaby, BC V3J 1M2		INSPECTION DATE March 18, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ho Hyun Jung		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitize buckets noted throughout at 100 ppm except on the main cookline sanitizer noted at 50 ppm chlorine. Corrective Action(s): Ensure sanitizer is changed regularly (every 1 - 2 hours or when cloudy/dirty) and keep all cloths in sanitizer solution. Operator prepares main stock of sanitizer in large bucket at start of shift and keeps it covered. This is where the smaller buckets in the main kitchen are refilled from. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Additional cleaned in hard to reach areas: 1. Around cooking equipment 2. Under disher 3. Under prep area in back kitchen Corrective Action(s): Ensure the areas noted above are cleaned Correction date: 1 week Violation Score: 3

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

Comments

Kitchen Handsink fully stocked with hot and cold running water available. Rice warmer 68 C internal temperature. Prepared foods prep cooler undercompartment 4 C. Sushi prep cooler, insert level: 4 C; undercompartment 3 C. Standup cooler 4 C. Standup freezer -16 C. High temperature dishwasher 74 C at the dish Sanitizer spray bottle (labeled) ~ 100 ppm chlorine detectable. ***Sanitizer bucket not available, wiping cloths on counters appeared soiled with not sanitizer detected(*violation noted above) Back Prep Area Handsink fully stocked with hot and cold running water available. Sanitizer spray bottle (labelled) -100 ppm chlorine detectable Walk-in cooler (small) 4 C Walk-in cooler (large) 3 C. Walk-in freezer -22 C. Bar / Waitress Station Handsink fully stocked with hot and cold running water available. Glasswasher ~ 50 ppm chlorine detectable. Test strips available and daily log recorded Pop gun in satisfactory condition. Sanitizer spray bottle (labelled) ~ 100 ppm chlorine detectable with clean wiping cloths General No signs of pest activity noted and no pest control devices noted. *Get pest control devices before a pest issue occurs. Commercial ventilation hood has grease/oil build up - regular service noted Note: Back prep area used to prepare fish and store extra fish/meat for Vancouver location. -Food is prepared on-site then pack on ice in insulated containers and transported by car -Reviewed new COVID-19 information provided by FHA with owner