INSPECTION REPORT Health Protection CTIN-ADKPWG

PREMISES NAME Executive Hotel Burnaby - Restaurant		Tel: (604) 298-2010 Fax: (604) 298-1123
PREMISES ADDRESS 4201 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE September 7, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Pierre Barbey		NEXT INSPECTION DATE September 14, 2016
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 = 30

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cheesecake, salads stored in "dessert cooler" were at 8-9C. Repeat. Corrective Action(s): These food need to be relocated to working cooler that can store potentially hazardous food at 4C or colder. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Meat slicer used an hour twenty minutes ago still has food debris on blade and screen. A few plates observed to have yellow cream food debris on them still, stored together with clean plates. Repeat. Corrective Action(s): All food equipment and dishware must be maintained in sanitary condition. Restaurant policy is to clean meat slicer after use. Directed staff to clean meat slicer and plates immeidately. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wet wiping towels stored on counter in server station. Corrective Action(s): All wet wiping towels used to wipe dining tables/counter tops must be soaked in sanitzer between uses. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Inserts of food covered with syran wrap were double stacked. Repeat. Several bulk food stored in dry storage room floor (e.g. bags of panko, boxes of juice). Corrective Action(s): Use proper plastic or stainless steel cover on inserts if you are double stacking as explained before. Reorganize dry storage room so all food are stored off the floor. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted on kitchen floor, especially under soup area, cooking line and warmer by kitchen door. Repeat. Corrective Action(s): Properly maintain kitchen flooring sanitation. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: "Coke" and "dessert" cooler were both at 10-11C. Paper towel dispenser in women's staff room broken. Hanging curtain on clean side of dishwasher detached from unit. Hole in wall noted behind door of dry storage room, floor tile missing in this area as well. Corrective Action(s): Both coolers must be repaired or replaced so that food can be stored at 4C or colder. Replace curtain on to dishwasher. Repatch hole in wall and replace floor tile so all surfaces are easily cleanable. Violation Score: 9

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available Line coolers: <4C Walk-in cooler: 4C Walk-in freezer: -17C Soup: 82C Dishwasher (high temp): 72C @ plate Quats sanitizer: @200ppm Ice machine kept in clean condition Temperature records: each unit not taken daily (esp. Sunday morning shifts); or corrective action not noted when temperatures are incorrect Back door by dishpit kept closed *Please contact health unit to arrange for compliance meeting addressing repeated infractions noted. Feedback to corporate plans also provided.