INSPECTION REPORT Health Protection DNGG-BHXPN8

PREMISES NAME Microsemi Cafeteria		Tel: (604) 415-6053 Fax:
PREMISES ADDRESS 8555 Baxter Pl Burnaby, BC V5A 4V7		INSPECTION DATE November 15, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grime and/ or grease and/ or food debris accumulation noted in the following areas: - Cabinet surfaces in main serving area steam table and cold holding wells. - Backsplash and floor/ wall edges under and behind kitchen dishwasher and 2-compartment prep sink. - Between grill and deep fryer. - Exterior surface of knife storage holder in side kitchen. Corrective Action(s): - Thoroughly clean above noted areas. [November 22, 2019] Violation Score: 3

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

Comments

- Handwash stations are accessible and provided with liquid soap, papertowels, hot and cold water. - Foodhandlers wear gloves when handling food. No concerns observed. Ensure that foodhandlers change gloves and wash their hands whenever hands may have become contaminated. - Coolers are operating at acceptable temperatures (≤4 deg C): - Walk-In Cooler (CLR-10): 4 deg C - Dansani Retail Cooler (CLR1-): 3 deg C - Habco Retail Cooler (CLR-2): 2 deg C - Kitchen Display Cooler (CLR-11): 1 deg C - Main Serving Area Undercounter Cooler (CLR-12): 4 deg C - Coffee Bar Milk Cooler (CLR-6): 3 deg C - Undercounter Milk Cooler & Inserts (CLR-7): ≤4 deg C - Undercounter Prep Coolers & Drawers (CLR-8): ≤4 deg C - Undercounter Prep Cooler (CLR-9): 4 deg C - Omelette station condiments stored on ice: ≤4 deg C - Freezers are operating and maintaining product in a frozen state: - Coldstream Freezer (FRZR-3): -18 deg C - True (Bread) Freezer (FRZR-5): -14 deg C - True (Meat) Freezer (FRZR-4): -20 deg C - Hot Holding Equipment are maintaining food at or above 60 deg C: - Soup Urn: 67 deg C - Hot Holding Cabinet: 71 deg C - Steam Tables: >60 deg C - Temperature monitoring records for November 2019 appear maintained and up-to-date. - Food storage practices appear satisfactory - storage is organized and food is protected from contamination. - 200 ppm Quats sanitizer available in each work area. Wiping cloths stored in 200 ppm Quats sanitizer. - High Temperature Sanitizing Dishwasher: 75.1 deg C at dish surface. Minimum Wash and Rinse Temperatures achieved as per unit data plate. - Interior of ice machine and ice scoop appears maintained in a sanitary condition. - General sanitation of premises appears satisfactory unless otherwise mentioned. - FOODSAFE requirements satisfied at time of inspection. ***The following items must be corrected once scheduled repairs have been conducted: 1. Grease trap is scheduled to be replaced. Plywood used to temporarily cover hole cut in flooring. Repair flooring once grease trap is replaced. Surface must be non-slip, smooth, non-absorbent, and easily cleanable. 2. Dishwashing plumbing serviced to address leaks. Replace missing wall panel underneath counter beside dishwasher. Ensure that wall panel is smooth, non-absorbent, and easily cleanable. 3. Counter edges/ finishes in main serving areas below steam table and cold holding wells are showing signs of wear. Ensure that surfaces are smooth, non-absorbent, and easily cleanable.