INSPECTION REPORT Health Protection JKWK-B9J2GG

PREMISES NAME BCIT Campus Cafe SE12 #67532		Tel: (604) 432-8642 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE February 14, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two inserts in the 6 inserts sauce hot holding unit were observed to be at 51C to 54C for cheese sauce and cooked red peppers. The inserts were the wrong size and there was not enough water to ensure adequate hot water contact to maintain temperatures above 60C for these containers. These two foods were in service for more than 2 hours. Corrective Action(s): Ensure all perishable hot foods are stored at least 60C while in service. Ensure equipment is used properly. Cheese sauce and cooked peppers were discarded by operator. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Food containers and products were stored next to the hand sink. Corrective Action(s): Ensure no food products or containers are stored near hand washing stations. Hand washing stations must be dedicated for hand washing only. Correction required immediately. Violation Score: 5

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

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

Comments

Valid Permit posted in visible location Sandwich cooler at 4.0C sandwiches Pepsi cooler at 4C Salad bar is at 4C and suspended in ice. Food used in service is discarded per shift Soup stations 1-4 at 66C to 70.5C soups Hot lamp warmer display unit at 60.5C ground beef 6 insert sauce warmer 64C and above at center and back sauces Salsa bar cooler at 3.2C 1 counter fridge not in use Cooking units are in good working order Breakfast cooler at 3.4C eggs Breakfast unit holder at 61.7C scrambled cooked eggs Deep frier coolers at 1.2C sausages, cheese curds at 3.8C 2 soup wells in working order above 80C Stand up cooler at -16C hashbrowns Stand up freezer 1 and 2 at -18C and below salsa and pecan tarts Walk in cooler at 4C salsa and chicken Ice machine is sanitary with dedicated scoop Food is protected from contamination Temperature monitoring and logs in use Quat sanitizer in use at 200 ppm Dishwasher final rinse at 77.4C as per min.max probe Mob room and chemical storage is satisfactory Premise is sanitary Hand washing sinks are in use with liquid soap, paper towels and warm running water Staff washrooms are sanitary with fully stocked hand washing stations No signs of pests at the time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JKWK-B9J2GG
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