INSPECTION REPORT Health Protection 239204

PREMISES NAME Safari Snack House		Tel: (604) 515-9211 Fax:
PREMISES ADDRESS 5121 Canada Way Burnaby, BC V5E 3N1		INSPECTION DATE July 23, 2018	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Shairose Shamji-Kamali		NEXT INSPECTION DATE January 23, 2019
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A tray of raw chicken noted on top of processed vegetable in 2 door up right cooler. Corrective Action(s): Vegetable was removed. Always store raw proteinaceous foods under other ready-to-eat products. Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation: Small amount of rodent droppings noted at the corner of dry storage area. Corrective Action(s): remove droppings, then clean and sanitize with >=100 ppm bleach solution to deactivate bacteria/viruses and pheromones which can attract more rodents. Correction date: July 25, 2018 Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Display cooler next to the cashier noted at 14 deg. C. Operator informed us that the cooler is turned down at night to save energy. Cooler temperature started to go down once the unit was turned off then on again. Cooler is emptied out during night. Corrective Action(s): Remove all potentially hazardous foods from the display cooler to the cooler at or below 4 deg. C. Ensure the display cooler's temperature is at to below 4 deg. C before using the cooler.

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

Comments

This inspection done by EHO student. Comments: -Health permit posted -Handwashing station equipped with hot and cold water, liquid soap and paper towel. -General sanitation is adequate -Chlorine sanitizer noted at 200 ppm. Test strips available. -High temperature dishwasher final rinse cycle: 76 deg. C -In-use wiping cloths stored in a sanitizer solution. -Cooling and thawing practices reviewed with operator. Note: Curry is cooled at room temperature in small soup containers. We recommend cooling the curry in ice water if applicable. -Pest control company utilized. Report from the pest company is to be emailed to Fraser Health for review. -1 door up-right freezer: -8 deg. C (all foods in frozen state) -2 door up-right cooler: 4 deg. C -1 door up-right cooler: 4 deg. C -2 door up-right freezer: -18 deg. C -Drink cooler: 2 deg. C -Hot holding adequate -Mixer thoroughly cleaned at the time of inspection.