INSPECTION REPORT Health Protection JCRH-B8HTDN

PREMISES NAME Game Changers Bistro		Tel: (604) 292-2500 Fax: (604) 292-2519
PREMISES ADDRESS 3713 Kensington Ave Burnaby, BC V5B 0A7		INSPECTION DATE January 17, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Karl Gregg		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Wiping cloths soiled (with food residue) noted on prep tables, prep line cutting board and used wiping a knife. No sanitizer present on wiping cloths. - Quats sanitizer solution in spray bottle in front service area was <200ppm. Corrective Action(s): - Staff directed to store wiping cloths in sanitizer solution and to clean and sanitize in use knives at least every 4 hours. - Staff directed to refill spray bottle with sanitizer solution from dispenser. Use test strips to verify concentration Violation Score: 15

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

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

Comments

- General sanitation of food premises was satisfactory - Liquid soap and paper towel present at handsink in front service area and at back kitchen line. Observed handwashing by staff after handling raw poultry. - Coolers operating at acceptable temperatures (4C or colder): - Undercounter smoothie cooler 0C - Undercounter beverage cooler 4C - Single door stainless cooler 4C - Line cooler 4C *Replace thermometer as thermometer present in unit was broken. - Drawer cooler (under grill) 3C - Walk-in cooler 2C - Undercounter freezer (smoothie area) -11C - Walk-in freezer -21C - Hot holding of potentially hazardous food was at acceptable temperatures >60C - Soup in soup urn 70C - Cooked rice in rice cooker 61C - Cooked chicken on grill 67C - Dishwasher operational and capable of sanitizing dishes. 100ppm chlorine detected on dish after cycle. - 200ppm Quats detected from dispenser at 2 compartment sink. - Quats and chlorine test strips present. - Temperature of coolers and sanitizer residual for dishwasher monitored and recorded daily - No signs of pest activity noted at time of inspection. - Staff member on duty reported he holds a valid Foodsafe level 1 certificate; however, certificate not present. Name provided and will be checked on database. Keep a copy of Foodsafe certificates on-site. Review and ensure they are valid (not expired). At least one person present at all times must hold a valid Foodsafe level 1 certificate.