INSPECTION REPORT Health Protection ABAI-BMMTU3

PREMISES NAME Butchers Block BBQ		Tel: (604) 299-8959 Fax:
PREMISES ADDRESS 4091 Hastings St Burnaby, BC V5C 2J1		INSPECTION DATE March 12, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mary Levesque		NEXT INSPECTION DATE March 26, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 33

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted chicken brining in the food preparation sink at time of inspection. Corrective Action(s): Brining is to be done in the cooler unit at 4C or less. Do not brine at room temperature. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): A) Noted large salad spinner stored on the edge of the mop sink B) Noted a small rolling rack with food equipment stored up against the mop sink C) Noted food spills/stains on the bulk food containers located under the work table in the back food preparation area D) Noted ladles for food hanging off the edge of the hand sink inside the hand sink of the front service area Corrective Action(s): Re: A) and B) - Do not store any food equipment around the mop sink area. Install shelving units/splash guard for mop sink as needed. C) Clean up food stains/spills from the bulk food containers D) Do not store food equipment in/around hand sink. Keep clean in use food equipment stored in a sanitary location/manner. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Noted spray bottles of sanitizer being used and reusable cloths to wipe. Corrective Action(s): Keep reusable cloths stored in the sanitizer solution to prevent microbial growth on the cloths. Otherwise, use single use paper towel to wipe. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Noted food prep sink with soap and paper towel being used for brining at time of inspection. Corrective Action(s): Ensure a hand wash station is available at all times in the food preparation area. Install a soap dispenser, paper towel dispenser and faucet at the two compartment sink (Note: Two compartment sink only equipped with spray nozzle at this time). Until this addition is made, the food prep sink is to be unobstructed and available as a hand sink at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted cardboard used to line one of the shelving units in the front service area. Corrective Action(s): Remove cardboard. Ensure all surfaces are smooth and washable finishes. Violation Score: 3

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

Comments

- All hand wash stations had soap, paper towel, hot and cold running water - All coolers 4C or less (walk in cooler, prep cooler, pop cooler..etc) - Freezers x2 at -18C - All hot holding (pulled pork, BBQ sauce, gravy, beans...etc) higher than 60C - Noted tossing bowl at cookline. Ensure tossing bowl is put through the dishwasher every 2-4hrs. - Quat sanitizer in spray bottles 200ppm. **Obtain test strips for quat sanitizer** - Overall general sanitation satisfactory. - No obvious signs of pest activity. Back door was closed at time of inspection. - Premises purchases ice and stores it in one of the freezers. Scoop for ice stored in a separate container outside of the ice. - Light covers in place - All foods appear protected (ie. stored off the ground, covered...etc) - Low temperature dishwasher had 50ppm chlorine. Test strips for chlorine available. - Note: One of the washrooms on site is being used an an employee storage/belonging area and not being used as a washroom. No food or food equipment stored in this area. ** Note: Discussed installation of self closing hinges on washroom doors - located just outside the entrance of the kitchen