INSPECTION REPORT Health Protection DNGG-BLAS8E

PREMISES NAME Farmers Meal		Tel: Fax:
PREMISES ADDRESS A5 & A6 - 5279 Still Creek Ave Burnaby, BC V5C 5V1		INSPECTION DATE January 29, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nicolas El-Haddad		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Operator prepares vegetarian ready-to-eat packaged meals. All food is cold - either delivered (<10 km radius from YVR Prep at this time, within the city of Burnaby) or picked up by customers from YVR Prep. Food intended to be consumed hot is reheated by customers. - Insulated portable coolers with ice packs used to transport meals during delivery. **Ensure that thermometers are used to monitor that food temperatures are maintained ≤ 4 deg C. - Operator has a part-time membership with YVR Prep (20 hours/ week). Main operating hours are during weekends. - Accessible handsink is provided with hot and cold running water, liquid soap and papertowels. - Operation is assigned to Station 1. Dry and equipment storage is located at Station 1. - Walk-In Cooler: 4 deg C. Food storage practices in walk-in cooler appears satisfactory - food is protected from contamination. - Freezer (S/S Upright): -14 deg C - Products are maintained in a frozen state. - 200 ppm Quats sanitizer available at Station 1. **Obtain Quats test strips so that sanitizer concentration can be verified. - Dishwasher: 78.1 deg C at dish surface. Final Rinse Temperature Gauge reading: >82 deg C - Cleaning and sanitizing procedures reviewed with operator. No concerns at this time. - General sanitation at Station 1 and storage shelving appears satisfactory. **Operator has noted that due to the location of Station 1, it is often subjected to debris/ dust/ dirt from other kitchen activities. Operator has to start each shift clean and sanitizing equipment and food contact surfaces. Address this with YVR Prep. It is highly recommended that operation obtains a sleeve for storage shelving unit to protect contents from potential contamination. **Proposed changes/ additions to the existing operation must be reviewed by Fraser Health and obtain written Health Approval.**