INSPECTION REPORT Health Protection ABAI-BF9QUZ

PREMISES NAME Butchers Block BBQ		Tel: (604) 299-8959 Fax:
PREMISES ADDRESS 4091 Hastings St Burnaby, BC V5C 2J1		INSPECTION DATE August 21, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mary Levesque		NEXT INSPECTION DATE 1 Month
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 = 29

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Noted salad spinner and container of sanitizer solution stored in the mop sink at time of inspection. Corrective Action(s): Do not store any food equipment/utensils in or around the mop sink area as this is not a sanitary area. Immediate remove equipment and have then washed/sanitized. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A) No sanitizer solution was available in the front service area. Spray bottle in the kitchen had 100ppm chlorine sanitizer solution. Noted reusable wiping cloths stored on the counters and work surfaces. B) Noted food equipment (ie. meat slicer and bulk food containers) stored on or under the work counter in the back had dried food debris from food preparation on it. Corrective Action(s): A) Ensure sanitizer solution is readily available in each food preparation area (ie. back food prep area and front cooking area..etc). Also, ensure reusable wiping cloths are stored in sanitizer solution when not in use to prevent bacterial growth on the cloths. Otherwise, use single use paper towel to wipe. B) Clean up spilled food debris. Consider covering food equipment (ie. meat slicer) that is not used often to protect it from contamination on such a small food preparation space. Otherwise, ensure any spilled food debris/stains are cleaned up regularly. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: A) Scoop for ice and two plastic cups were stored in container of ice at time of inspection B) Lights across walk in cooler still missing cover/sleeves Corrective Action(s): A) Keep scoop for ice stored outside of the ice in a separate container and do not store anything (ie. cups) in the ice that is intended for public consumption B) See violation code 311A. Obtain/Install light covers/sleeves for exposed lights. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted tape and foil on the inside of chest freezer lid. This issue was noted on the previous report. Corrective Action(s): Remove tape and foil. Repair/replace chest freezer/lid as needed. All surfaces are to be smooth, durable, non absorbent and washable. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A) Exposed lights in kitchen still missing cover B) Corners of mop sink still extremely worn away C) Floor tiles at entrance of kitchen missing * These items were noted on the previous reports Corrective Action(s): A) Install cover/sleeve for exposed lights in kitchen B) Repair corner of mop sink C) Replace mission floor tile. Violation Score: 3

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

Comments

All hand wash stations fully equipped with soap, paper towel, hot and cold running water. All coolers 4⁰C or less (walk in cooler, undercounter coolers, prep cooler...etc) 2 chest freezer and 1 sliding two door icecream freezer less than -18C All hot holding higher than 60⁰C (chicken, pork, brisket, ribs, BBQ sause, beans, gravy...etc) Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. No obvious sign of pest infestation noted. Back door was closed at time of inspection. Ensure all food equipment (slicer, processor..etc) is taken apart and thoroughly clean/sanitized after each use. Ice machine appeared clean. Ice is dispensed from container of ice stored in sliding two door icecream freezer. Chlorine sanitizer in spray bottles 200ppm. Reminded staff to keep all wiping cloths stored in sanitizer solution when not in use. Low temperature dish washer had 50ppm chlorine. Test strips available to check sanitizer concentration. Premises is no longer doing sous vide