INSPECTION REPORT Health Protection RLAM-B2QR2E

PREMISES NAME Green Leaf Cafe		Tel: (604) 444-9802 Fax:
PREMISES ADDRESS 9604 Cameron St Burnaby, BC V3J 1M2		INSPECTION DATE July 16, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ho Hyun Jung		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Modified sous-vide activity still ongoing. Corrective Action(s): All sous-vide duck breasts discarded. Correction order issued - you must stop all sous-vide activities. Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Salad being washed in mop sink. Corrective Action(s): This is unacceptable, food discarded. Violation Score: 9

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

Comments

Operator still using a modified version of sous-vide. Correction order issued to stop use. Corn inserts stored on ice, internal temperature ~ 6.5 C. Must ensure inserts are fully inserted in ice, adding water so that inserts are actually submerged will also help. Discussed at length the inherent risks of the sous-vide process, future approval will require a detailed food safety plan for the entire process. Test strips purchased for glasswasher. Bleach sanitizer ~ 100 ppm in spray bottle. Kitchen handsink fully stocked with hot and cold running water available.