INSPECTION REPORT Health Protection CTIN-B2LTJT

PREMISES NAME Little Billy's Steakhouse		Tel: (604) 294-4460 Fax:
PREMISES ADDRESS 6785 Hastings St Burnaby, BC V5B 1S6		INSPECTION DATE July 12, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Bill Paskalidis		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A tray of vacuum sealed raw chicken was stored on top of a bucket of lettuce. Another insert of raw chicken was stored on top of ready to eat food on another shelf, in the walk-in cooler. Corrective Action(s): Discussed risk of contamination. Please store raw meats on the bottom shelves and ready to eat food on the top, or designate an entire shelf to raw meats only. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A plastic tote found in the dishwasher is repaired using duct tape, Corrective Action(s): Please discard the plastic tote as it cannot be repaired using tape. Replace the tote. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # CTIN-B2DTWM of Jul-05-2018 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Some foods in the walk-in cooler were measured to be 5-6C after lunch rush. ) Code 302 noted on Routine inspection # CTIN-B2DTWM of Jul-05-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Multiple wet wiping clothes noted to be left on the counter between uses.)

Comments

Freon added to walk-in cooler and new thermometer in place. Temperature is at 4.2C. Wiping clothes were stored submerged in 100ppm bleach sanitizer both in the bar and kitchen. No hot food being left on the stove at time of inspection. Cleaning underneath the dishwasher, fryer, sandwich cooler and bar area have been completed. *please clean the surface under white cutting board on sandwich prep table as discussed. Mice droppings identified last inspection have been removed. Exhaust vent has been reinstalled on the wall by staff washroom but please remove the duct tape.