INSPECTION REPORT Health Protection DNGG-ATHQR7

PREMISES NAME Backstage Cafe		Tel: (604) 620-9544 Fax:
PREMISES ADDRESS 101 - 4601 Canada Way Burnaby, BC V5G 4X7		INSPECTION DATE November 27, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Benji Chu		NEXT INSPECTION DATE December 04, 2017
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: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - No sanitizer detected at any of the sanitizer buckets. - No sanitizer detected from Quats dispenser - unit was empty. Corrective Action(s): - Make 100-200 ppm chlorine bleach sanitizing solution for all sanitizer buckets. (1 tsp chlorine bleach + 1 L water). - Review manual washing and sanitizing procedures with dishwashing staff. Items that are manually sanitized must be sanitized in 100-200 ppm chlorine bleach sanitizing solution. [Correction Date: Immediately] Note: Operator did not have any more Quats sanitizer refill for the dispenser. Premises must use 100-200 ppm chlorine bleach sanitizing solution for sanitizing food equipment and food contact surfaces until additional Quats sanitizer is obtained. Quats sanitizer concentration from dispenser must be verified daily using Quats test strips - 200 ppm required. Operator has Quats test strips. Violation Score: 15

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: - Rodent droppings noted under and behind double door upright freezer. Corrective Action(s): - Remove droppings, thoroughly clean the above noted area. - Keep kitchen back door beside double door upright freezer closed at all times. - Contact your pest control company and advise them of pest activity and request for service. - Continue to monitor for pest activity and take corrective actions if new and/ or increased activity is noted. [Correction Date: December 4, 2017] Note: Operator advised that pest control company services premises every 6 months or as needed. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Thorough cleaning required in the following areas: - Grease and food debris accumulation under and behind cooking equipment (grill, deep fryer, stove, oven, etc). - Grime and dirt accumulation under kitchen equipment (coolers, freezers, ice machine, shelves). - Grease accumulation under deep fryer and grill cabinets. - All other surfaces and hard to reach areas. Corrective Action(s): - Thoroughly clean the above noted areas. [Correction Date: December 4, 2017] Violation Score: 9

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

Comments

- Handsinks are accessible and supplied with liquid soap, papertowels, hot and cold water. - Undercounter Cooler (Coffee Bar): 4 deg C - Upright Double Door Cooler: 1 deg C - Produce Display Cooler: 2 deg C - Double Door Sandwich Prep Cooler and Inserts: ≤4 deg C - Salad Bar food items ≤4 deg C - items stored on ice in small amounts. Ensure that items are stored at salad bar for maximum 2 hours. Leftovers cannot be reused. Procedures reviewed. - Upright Double Door Freezer: -18 deg C - Food storage practices appear satisfactory - food is protected from contamination. - Hot Holding (Soup Urn): 70 deg C - Hot Holding (Steam Table): >65 deg C - Hot Holding (Mushroom Gravy): 61 deg C - High Temperature Sanitizing Dishwasher: 78.8 deg C at dish surface; Wash Temperature: 66 deg C, Final Rinse Temperature: 86 deg C Note: 1. Operator no longer uses 3-door sandwich prep cooler and grill cooler drawers for cold holding. No issues at this time. If inadequate cold holding becomes an issue, you will be required to repair equipment so that they can be used for cold holding. 2. Kitchen ice machine does not have a door. Operator advised that ice is only used to fill salad bar ice well - ice is not used in food or served for consumption. **Please post signage on ice machine so that all food handlers are well advised of this.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DNGG-ATHQR7
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: - No Name Canola Oil: 0g trans fat - Sunspun Soft Margarine: 0g trans fat - Kirkland Garden Burgers: 0g trans fat - Harvest Creek Chicken Wieners: 0g trans fat - No Name Hash Browns: 0g trans fat - Visit www.restricttransfat.ca or call 8-1-1 for more information.
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