INSPECTION REPORT Health Protection JCRH-AZ8TUC

PREMISES NAME Sadie's Lunchworks		Tel: (604) 294-6641 Fax:
PREMISES ADDRESS 140 - 4170 Still Creek Ave Burnaby, BC V5C 6C6		INSPECTION DATE May 29, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -Food debris and grime noted on shelving above dishwashing area where clean dishes stored. Grease noted on backsplash. Corrective Action(s): -Thoroughly clean aforementioned areas to remove food debris, grease and grime. Ensure area is cleaned frequently enough to prevent build up. [Correction date: 5-Jun-2018] Violation Score: 3

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

Comments

-Handsink in kitchen and staff washroom supplied with hot/cold running water, liquid soap and paper towel. -Coolers operating at acceptable temperatures (4C or colder) -Sliding door cooler (kitchen) 3C -Line cooler (left) 4C -Line cooler (right) 2C -Sliding door cooler (Everest) 3C -Sliding door cooler (Pepsi) 4C -Thermometers present in coolers for monitoring temperatures. -Freezers operating and maintaining food in a frozen state. -Freezer (kitchen) -13C -Freezer (storage) -16C -Steam table not in use at the time of inspection as premises was preparing to close for the day. Observed food items (soup, sausages) cooling in small quantities. Operator reported items will be transferred to cooler once temperature drops to ambient temperature. Reviewed time/temp. standards for cooling with Operator (from 60C to 20C within 2 hours max. and from 20C to 4C within 4 hours max.) Ensure time and temperature are monitored during cooling. -High temperature dishwasher operational and met sanitizing temperature requirement. Final rinse was 83.3C at dish surface measured with min/max thermometer. -Bleach present for sanitizing food contact surfaces including CIP equipment (meat slicer). Wiping cloths in sanitizer solution (200ppm chlorine). -No signs of pest activity noted at the time of the inspection. Pest control contract in place with monthly service. -Operator has completed Foodsafe level 1 refresher course.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCRH-AZ8TUC
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. Partial 06/05/2018 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: 1. Documentation (ingredient list and nutrition facts table) not available for Original Cakerie products. Obtain product spec sheet with required documentation. Keep documentation on-site to allow for products to be checked to ensure compliance. 2. Margarine and vegetable oil checked and are in compliance 3. Products checked: English Bay white chocolate macadamia nut cookies and Cinnzeo cinnamon rolls checked and in compliance.
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