INSPECTION REPORT Health Protection ZDER-BLNS93

PREMISES NAME Green Leaf Cafe		Tel: (604) 444-9802 Fax:
PREMISES ADDRESS 9604 Cameron St Burnaby, BC V3J 1M2		INSPECTION DATE February 10, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Ho Hyun Jung		NEXT INSPECTION DATE February 19, 2020
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: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Food debris noted on counter of "clean" side (left side) of dishwasher while clean dishes were being washing and coming out of the dishwasher. 2. Ice machine unit has orange slime developing inside unit above ice cubes. 3. Food being prepared (chicken being marinated in bags in bin and hard boiled eggs being cooled) in dishpit Corrective Action(s): Ensure all areas that can come in contact with food or clean dishes remains clean and sanitary. 1. Before starting dishwashing process ensure the dirty dishes are on the "dirty" side and the "clean" side is clean and ready to receive clean dishes from the dishwasher. Do not stored or move clean dishes into an area that is dirty. 2. Clean the inside of the ice machine and maintain it in sanitary condition. Dump ice machine and properly clean and sanitize unit. No mold, slime, mildew should be allowed to grown on the inside of unit. 3. Keep all food and food prep out of dishpit area. Correction date: immediately Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Sanitizer buckets not available for wiping cloths. 2. Wiping cloths noted without sanitizer and siting on counters. Cloths appeared soiled with food debris and stains. 3. Cloths are cleaned twice a day in hot water and detergent and replaced every 2 days. Corrective Action(s): *REPEAT VIOLATION* Ensure that all food contact surfaces are cleaned and sanitized every 2 hours with a clean wiping cloth with at least 100 ppm chlorine detected. 1. Sanitizer buckets must be available at the start of every day and through out the day at 100 ppm - 200 ppm chlorine. Not having enough time to prepare solution is not an acceptable. 2. Wiping must not sit on counters without detectable amounts of sanitizer. Cloths must appear clean. If soiled it must be replaced or cleaned and disinfected in sanitizer. 3. Cleaning cloths twice a day in hot water and detergent is not acceptable. Follow the above point (#2). Staff must be trained and educated on how to properly sanitize surfaces and have sanitizer available at all times during operation. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Raw bloody meats (beef, chicken) stored in containers on shelves with lids above veggies and ready to eat foods in walk in cooler. 2. Rice scooper stored in rice in rice cooker (in main kitchen) Corrective Action(s): 1.Ensure all raw bloody meats are stored under/ away from ready to eat foods and veggies. 2. Do not store scoopers in food (handle in direct contact with food). Scoopers must be stored outside food/ storage unit/ rice cooker in sanitary condition. Correction date: immediately Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): 1. Raw chicken in zip lock bags marinating in bin in dishpit "clean" side. 2. Hard boiling eggs cooling in large insert under cold running water in dishpit "clean" side. Food still in area while dishwasher started cleaning dishes. Corrective Action(s): Food prep should not be done in food prep area only in designated kitchen/food prep areas (main kitchen and back prep kitchen). Re-locate food to food prep areas immediately. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Holes in lower walls in dishpit noted around pipes and exposing the inside walls. Corrective Action(s): Ensure all holes and gaps in walls, ceilings and flooring are closed to allow cleaning and preventing pest entry/harborage. Correction date: 1 month Violation Score: 1

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

Comments

Kitchen Handsink fully stocked with hot and cold running water available. Rice warmer 72 C internal temperature. Prepared foods prep cooler undercompartment 4 C. Sushi prep cooler, insert level: 4 C; undercompartment 3 C. Standup cooler 3 C. Standup freezer -18 C. High temperature dishwasher 83 C at the dish Sanitizer spray bottle (labeled) ~ 100 ppm chlorine detectable. ***Sanitizer bucket not available, wiping cloths on counters appeared soiled with not sanitizer detected(*violation noted above) Back Prep Area Handsink fully stocked with hot and cold running water available. Sanitizer spray bottle (labelled) -100 ppm chlorine detectable Walk-in cooler (small) 4 C Walk-in cooler (large) 2 C. Walk-in freezer -25 C. Bar / Waitress Station Handsink fully stocked with hot and cold running water available. Glasswasher ~ 50 ppm chlorine detectable. Test strips available and daily log recorded Pop gun in satisfactory condition. Sanitizer spray bottle (labelled) ~ 100 ppm chlorine detectable with clean wiping cloths General No signs of pest activity noted and no pest control devices noted. *Keep back delivery door completely closed to prevent pest entry when not in use. Wooden boards appear to be in good condition Commercial ventilation hood has grease/oil build up - improvement from last routine inspection Note: Back prep area used to prepare fish and store extra fish/meat for Vancouver location. -Food is prepared on-site then pack on ice in insulated containers and transported by car