INSPECTION REPORT Health Protection JCRH-AC2N29

PREMISES NAME Safari Snack House		Tel: (604) 515-9211 Fax:
PREMISES ADDRESS 5121 Canada Way Burnaby, BC V5E 3N1		INSPECTION DATE July 20, 2016	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Shairose Shamji-Kamali		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JCRH-ABYUJ7 of Jul-18-2016 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Build up of food debris noted in the following areas: -Inside 3 door cooler -handles of 3 door cooler and freezer in the kitchen -side of grill -scoop handles in dry storage bins)

Comments

Three door cooler has been repaired. Temperature of the cooler was 4C. Thermometer present in the cooler. Ensure temperature of all coolers are being monitored. Display cooler was at 4C. Temperature of cooler was elevated at previous inspection due a large volume of room temperature products which were being cooled. Discussed cooling procedures with operator. Although food safety procedures were being followed (batch divided into small portions), additional measures may need to be taken to ensure the temperature of the cooler can be maintained. For example, cooling the food to 4C in shallow metal trays in the back cooler and then portioning into take out packages prior to transferring to the display cooler. Hot water tap on hand sink has been repaired. Cleaning has been completed in the kitchen as detailed in previous report. Ensure that this level of sanitation is maintained. Scoops are no longer being stored within the bins. Ensure scoops are being cleaned and sanitized regularly and stored in a clean place. All foods in storage (dry storage and refrigeration) are now covered.