INSPECTION REPORT Health Protection ECAO-AAJQK7

PREMISES NAME BCIT Town Square Cafe SE2 #67439		Tel: (604) 432-8642 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE June 2, 2016	TIME SPENT 1 hour
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 = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): lower hot holding unit for cooked beef/chicken patties was found off (?) at time of inspection -internal temperature of beef pattie at 40 deg C for less then an hour as per operator Corrective Action(s): Turn on machine and leave on when in use and ensure hot holding temperatures are maintained (>60deg C) Operator discarded beef pattie Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1 wire shelf in Walk-in cooler -the paint is peeling off and getting rusted -may contaminate foods Corrective Action(s): Repair/replace wire shelf Violation Score: 3

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

Comments

Note: Town Square has limited service for the summer months -the cooking line is in use while other food preparation areas are shut down Temperature Controls: All fridges must maintain foods at or below 4 deg C: -1-door standup 3 deg C (fries) -Walk-in cooler 3 deg C (vegetables) -Under stove fridges 2 deg C (patties) -3-door upright 4 deg C (eggs) Hot held foods must maintain foods at or above 60 deg C: -beef burger 68 deg C -chicken burger 64 deg C High temperature hot water sanitizer must be >82 deg C as per thermostat: -Pot washer: checked and verified at plate level (75.8 deg C) -Main Washer: checked and verified at plate level (79 deg C) Chemical Controls: QUAT-type sanitizer buckets must be maintained >200ppm as per test strips: -Checked and verified Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridge(s), hot holder(s) and mechanical washer(s) General Sanitation -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Any questions regarding these health reports contact me: 604-918-7522