INSPECTION REPORT Health Protection LKIM-CZCR63

PREMISES NAME BCIT Campus Cafe SE12 #67532		Tel: (604) 432-8642 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE January 10, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mebs Lalani		NEXT INSPECTION DATE January 24, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Poutine cheese found to be stored at ambient temperatures. Temperatures of 14 degrees Celsius observed. Manager explained normally unit is filled with ice. Ice not present. Food item stored outside of allowable temperatures. CORRECTED DURING INSPECTION - item discarded. . Corrective Action(s): Ensure potentially hazardous food items are stored at temperatures of 4 degrees Celsius or less. Ice baths do not keep temperatures at temperatures less than 4 consistently. Ice baths rely on staff filling with ice throughout the day. Ice baths are not recommended. Obtain additional counter cold holding unit OR keep items inside under counter walk in cooler unit. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding unit observed not maintaining potentially hazardous food items at temperatures of greater than or equal to 60 degrees Celsius. CORRECTED DURING INSPECTION. . Corrective Action(s): It is recommended to BCIT to obtain hot water bath type hot holding units. The alternative solution is to use the BCCDC "Guidelines for Using Time as a Public Health Control at Ambient Temperatures". This Guideline outlines how to hold potentially hazardous food items at ambient temperatures with minimum risk to Public Health. The food items that are to be stored at temperatures less than 60 degrees Celsius are to be recorded and tracked throughout the day in addition to the items that are recorded in hot holding units. This is not always practical as it is more labour intensive. If the facility is to store potentially hazardous food items at temperatures of less than 60 degrees as opposed to obtaining hot holding units that maintain temperatures of greater than 60 degrees the facility must use the Guidelines records must be maintained and kept for review by FHA. Food Safety Plan must be updated to reflect these processes as well. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution found in food preparation area found to be at concentrations of 0ppm QUAT. CORRECTED DURING INSPECTION - item replaced at instruction of EHO . Corrective Action(s): Ensure staff are changing QUAT sanitizer solution throughout the day. Ensure time sticker is used as it was not for this one bucket. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink blocked upon arrival of EHO with container of used oil making use of the handsink difficult. CORRECTED DURING INSPECTION - item relocated. . Corrective Action(s): Ensure handsinks are freely available to use for staff throughout the day. Do not store items in such a way to obstruct the hand sink. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required of items stored in back. Remove any items not necessary for use. Clean old rodent droppings found under display unit in front . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - in main unit - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (74) Degrees Celsius at the dish - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Two functional sink plugs available for use observed - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Hair Nets - Back door closed during inspection and tight fitting - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - Staff Personal items kept separate from kitchen equipment - designated areas for beverages and food items - FOODSAFE level on or equivalent Certified staff present during inspection Food Safety plan to be updated to reflect any changes. This includes addition of ambient temperature holding of potentially hazardous food items. Include items to be held at ambient air temperatures. Review guideline provided at time of inspection. Update record keeping to include items intended for ambient temperature holding. Include column for waste at end of day.