INSPECTION REPORT Health Protection DNGG-APTPMV

PREMISES NAME Scallions Bistro		Tel: (604) 294-5228 Fax:
PREMISES ADDRESS 100 - 6450 Roberts St Burnaby, BC V5G 4E1		INSPECTION DATE August 1, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Myung-Moon Learning Inc		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Papertowels not available at staff washroom sink. . Corrective Action(s): - Provide papertowels at staff washroom sink. [Correction Date: Immediately] *Staff must wash hands properly after using the toilet. *Review handwashing practices with staff. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris and grease accumulation noted on food storage cart beside deep fryer as well as on wall behind unit. - Dust and grease accumulation noted on ceiling tiles above cook line equipment. Corrective Action(s): - Thoroughly clean the above noted areas. [Correction Date: August 8, 2017] Violation Score: 3

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

Comments

- Kitchen handsink provided with liquid soap, papertowels, hot and cold water. - Upright Cooler: 4 deg C - Sandwich Cooler and Inserts: <4 deg C - 2-Door Undercounter Cooler: 2 deg C - Chest Freezer: -18 deg C - Upright Freezer: -22 deg C - Hot Holding (Soup, Sauce, Gravy, Burgers): >60 deg C - Food storage practices appears satisfactory - storage is organized and food is protected from contamination. - Wiping cloths stored in 100-200 ppm chlorine bleach sanitizing solution. - High Temperature Sanitizing Dishwasher: 75.6 deg C at dish surface; Minimum Wash and Final Rinse Temperatures achieved as per unit data plate. - General sanitation of premises (unless otherwise mentioned) appears satisfactory. - No rodent activity noted at time of inspection.