INSPECTION REPORT Health Protection SSZO-AXVSDG

PREMISES NAME BCIT Town Square Cafe SE2 #67439		Tel: (604) 432-8642 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE April 16, 2018	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 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 = 28

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Cold sandwich display area -- inserts are placed in coolers with ice; however, ice is not touching the inserts. Guacamole is measured to be 7.6oC. Foods are placed in inserts from 10am to 2pm. 2. Sauces for sandwiches, in tube containers, are stored at room temperature with opening touching ice. Ice touching the opening would not keep the sauces cold. 3. Daily special area -- condiments (ie. shredded cheese, salsa, etc) are placed in glass bowls storing directly on ice. Ice is only touching the bottom and temperature of salsa is measured to be 10.9oC (parts that are not touching the ice). Corrective Action(s): 1. All food in inserts must be discarded. Foods must be maintained at temperatures at or below 4oC. 2. Manager mentioned sauces are usually placed in coolers. Sauces discarded. 3. Staff must ensure potentially hazardous food are stored properly (ie. have ice surround the inserts or containers, DO NOT just place on ice). Violation Score: 25

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in several areas Corrective Action(s): Pay extra attention in the following areas: -->deep fryers (bottom compartment) -->floor under cooking line -->gap and back wall between grill and wok Violation Score: 3

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

Comments

Health permit is posted by cold sandwich display area All coolers: 4oC Ensure thermometer in each cooler is placed properly Freezers: -9oC to -18oC Hot holding: all over 60oC Temperatures are monitored and recorded in log Hot and cold running water available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory No signs of pests at time of visit Dishwashers final rinse reach at least 71oC on plate, as per thermolabel Quats sanitizer in spray bottles noted at 200ppm