INSPECTION REPORT Health Protection RWOG-B8JVVC

PREMISES NAME The One		Tel: (604) 569-1688 Fax:
PREMISES ADDRESS 5908 Kingsway Burnaby, BC V5J 1H2		INSPECTION DATE January 18, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Janet Yu		NEXT INSPECTION DATE 4 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 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): Containers of potentially hazardous foods stored on counter top at the time of inspection. Staff rushed to put foods in the coolers at the time of inspection. Corrective Action(s): Containers of potentially hazardous foods must be stored within the prep cooler or walk-in cooler. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sauce was being hot held at 50C Corrective Action(s): Sauce was re-heated and now is being hot held at 60C. Foods must be hot held at 60C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Bleach sanitizer not available in the food prep area of back kitchen. Buckets of sanitizer measuring 100ppm chlorine found at dishwashing area and front food prep area. 2) Wiping cloths are not stored in bleach when not in use. Corrective Action(s): 1) Bleach must be available at all times, ESPECIALLY in the back kitchen areas. 2) Wiping cloths must be stored in bleach solution when not in use. Bleach sanitizer made/moved to parts of the back kitchen area and cloths were put into bleach solution at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Basket stored in the basin of the back handsink. Corrective Action(s): Handsinks must be clear at all times and must be used for handwashing ONLY. Basket removed at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Some plastic containers have cracks 2) Foods stored in opened cans 3) Walk-in cooler needs re-organizing. Boxes of food stacked directly on the floor. Raw meats stored next to ready to eat foods. Corrective Action(s): 1) Replace broken containers to prevent plastic from entering food 2) After opening, foods are to be transferred to food grade containers to prevent metals from leaching into the foods. 3) Walk-in cooler to be re-organized to prevent cross-contamination. Meats re-located to walk-in freezer. Violation Score: 3

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

Comments

General: - handwashing stations stocked with soap, paper towels and hot and cold running water - sanitizer measured 100ppm chlorine in buckets - high temp dishwasher reached 74C at the final rinse cycle - bar glasswasher dispensed 100ppm chlorine - no obvious signs of pests at the time of inspection - ice machine in sanitary condition - FOODSAFE requirements met * Ceiling panel by walk-in freezer needs to be repaired; owner stated that he has the materials in storage and will repair tonight Temperatures: - walk-in cooler: 4C - walk-in freezer: -18C - small under the counter cooler: 4C - prep cooler (across from grill): 4C - prep cooler (by cookline): 4C - chest freezer: -18C - upright glass door cooler: 3C - upright freezer: -18C - prep cooler (drinks area): 4C - chest freezer (drinks area): -19C - under the counter cooler: 3C - hot held rice: 70C - hot held eggs/tomatoes: 60C

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: RWOG-B8JVVC
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: Cheesecake checked
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