INSPECTION REPORT Health Protection ATHP-BL2TTU

PREMISES NAME The Buffet		Tel: (604) 777-2946 Fax:
PREMISES ADDRESS 350 Gifford St New Westminster, BC V3M 7A3		INSPECTION DATE January 21, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Lisa Itlerman		NEXT INSPECTION DATE January 28, 2020
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 = 17

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The glasswasher that was in use at the back of the bar had 0 ppm Iodine. Corrective Action(s): Repair as soon as possible and use the other glasswasher until it has been fixed. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Noticeable gap observed underneath the doors to the exterior in the buffet dining area. This could potentially allow pests to enter the premises Corrective Action(s): Install door sweeps under all exterior doors within 2 weeks. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: a) Bar glasswasher had 0ppm Iodine (see code 301) b) The 2-compartment sink in the dish pit was "out of order" due to a leak. Corrective Action(s): a) Fix within one week. Call for a re-inspection. b) Fix within one week. Violation Score: 9

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

Comments

All coolers were < 4 C. All freezers were < -18 C. No evidence of pests, pest control report reviewed during the inspection. The kitchen dishwasher reached > 71 C at the plate. Hand sinks were supplied with hot and cold water, soap and paper towels. Discussed cooling practices with the executive chef. General sanitation was satisfactory.