INSPECTION REPORT Health Protection LKIM-CXRRU7

PREMISES NAME Cafe Namu		Tel: (604) 785-1474 Fax:
PREMISES ADDRESS 4355 Mathissi Pl Burnaby, BC V5G 4S8		INSPECTION DATE November 20, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Johnsook Lee		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 9

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked eggs stored at room temperature. Cold water bath of 17 degrees Celsius observed. . Corrective Action(s): Insert cooler should be used for preparation of food items. Potentially hazardous food items should not be left at room temperature during lunch rush. Cooler units and front insert cooler should be used for food preparation. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Back freezer door not locked upon arrival of EHO. . Corrective Action(s): Freezer unit is external to facility and is to be locked or relocated to food preparation area. There is a walk-in freezer unit that should be used. . Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Frozen fries and frozen chicken on counter and under counter stored at room temperature upon arrival of EHO. . Corrective Action(s): Frozen items are to be stored in freezer unit only. Do not store these items on counters at room temperature. . Violation Score: 1

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Rice cooker - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Chlorine Test strips available for use - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection and tight fitting - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: potentially hazardous food items are not to be stored at room temperature during lunch rush. Facility was built with insert cooler for use. Ensure appropriate cooler and freezer units are used. NOTE: Back freezer unit should not be stored external to food preparation area. As this item was introduced prior to EHO it is permitted PROVIDED the unit is LOCKED AT ALL TIMES