INSPECTION REPORT Health Protection SSZO-AZPUEB

PREMISES NAME Taste of Splendour		Tel: (604) 209-7641 Fax: (604) 873-0886
PREMISES ADDRESS 105 - 4299 Canada Way Burnaby, BC V5G 1H3		INSPECTION DATE June 13, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Nazir Habib		NEXT INSPECTION DATE June 20, 2018
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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Top compartment of sandwich prep cooler is too warm. Temperatures are measured to be 6oC (chicken salad); deli meats at 7oC to 8.9oC). Temperature of cooler is monitored and recorded this morning (7am) at 39oF (now 2:45pm). Since 7am, staff remove lids and cover for inserts. Corrective Action(s): Turn down cooler unit so that inserts at top compartment can be maintained at 4oC or less for rush hour, even when lids are removed. All foods in inserts at top compartment discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse had 10ppm chlorine on plate in the beginning of the inspection. Staff has been monitoring and recording everyday and staff indicated concentration was at least 50ppm chlorine this morning. Owner tried priming the dishwasher and concentration is slowly getting to 50ppm chlorine. Corrective Action(s): Ensure final rinse always reaches at least 50ppm chlorine on plate. If dishware is being washed at the end of the day, check dishwasher concentration in the afternoon instead. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in indicated areas Corrective Action(s): Clean: -->shelving racks -->floor underneath shleving racks -->floor in walk-in cooler Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Top compartment of sandwich prep cooler is too warm 2. Dishwasher final rinse is less than the required concentration of 50ppm chlorine Corrective Action(s): 1. Adjust cooler to ensure top compartment can be maintained at 4oC or less 2. Concentration should be able to maintain at 50ppm after each cycle Violation Score: 3

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

Comments

Health permit is posted Sandwich prep cooler (bottom compartment): 3.9oC Milk cooler: 4oC Walk-in cooler: 3.6oC Display cooler: 3.7oC Beverage cooler: 0oC Walk-in freezer: -16oC Ice-cream freezer: -22oC No hot holding at time of visit Temperatures of coolers are monitored and recorded Hot and cold running water available Liquid handsoap and paper towel present at handwashing station General sanitation is satisfactory No signs of pests at time of visit Bleach sanitizer in spray bottles noted; at least 200ppm chlorine addressed

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SSZO-AZPUEB
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment