INSPECTION REPORT Health Protection SSZO-AS7M3L

PREMISES NAME BCIT - Austin Grill Express Building NE1		Tel: (604) 432-8236 Fax: (604) 431-7537
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE October 16, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Chris Koroneos		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer bucket noted at cooling line at time of visit (9am) and facility opens at 6:30am. Corrective Action(s): Staff must make sanitizer bucket first thing when they start work. Sanitizer bucket made during visit. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning in certain areas required Corrective Action(s): Clean the following areas: -->floor under pop syrup storage in room -->floor under 2-door undercounter fridge at cooking line Violation Score: 3

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

Comments

Health permit is posted Undercounter cooler: 4oC Walk-in cooler: 3.8oC Freezers: -11oC to -20oC Hot holding: 79oC to 85oC 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 Quats sanitizer from dispensing system noted at 200ppm Most foods come cooked from main kitchen; facility reheats cooked items mostly. Eggs, bacon, and gravy are the only items being made from scratch in facility. Note: There are two handwashing stations in facility -- one by cashier at cooking line; another inside washroom. Food preparation happens at the back of the kitchen but no designated handwashing stations around. A 3-compartment sink noted in back of kitchen. Please install paper towel dispenser at 3-compartment sink for proper handwashing to occur. A handsink will be required when violation regarding handwashing noted.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SSZO-AS7M3L
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