INSPECTION REPORT Health Protection ZDER-AQYUA9

PREMISES NAME The One		Tel: (604) 569-1688 Fax:
PREMISES ADDRESS 5908 Kingsway Burnaby, BC V5J 1H2		INSPECTION DATE September 7, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Janet Yu		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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Glassware not properly sanitized - glasswasher not sanitizing properly 2. Plastic containers noted with curry dried debris and placed on shelf with clean dishes. 3. Dirty wiping cloths stored on counters in kitchen and front bar. Corrective Action(s): Ensure all dirty/used dishware is properly cleaned and sanitized before being placed with clean dishware. 1. Clean glassware in mechanical dishwasher in back kitchen until glasswasher is repaired. 2. Do not store dirty dishes with clean dishes. All dishware still requiring additional cleaning must be stored separate from clean dishware and re-washed and sanitized. 3. Ensure all wiping cloths are always stored in 100 ppm chlorine sanitizer to prevent microbic growth and to be ready for sanitizing surfaces when needed. Do not store used/dirty wiping cloths on counters. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Rice scoopers stored in water at room temp for over 2 hours (since morning). Corrective Action(s): Ensure all utensils stored in water are kept in ice bath or store in water for no longer then 2 hours to prevent possible pathogen growth. Replenish water every 2 hours or earlier and clean scoops regularly. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Glasswasher noted 0 ppm chlorine, no sanitizer detected. Corrective Action(s): Ensure glasswasher is dispensing at least 50 ppm chlorine for proper sanitizing of glassware. Repair unit. Operator has set up an appointment with technician later today. Correction date: 1 day Violation Score: 3

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

Comments

1. Prep coolers: 3 C 2. Soup/noodle prep cooler: 4 C 3. Walk in cooler: 3 C / freezer: -18 C 4. Hot hold bath: 60 C / Rice warmer: 64-73 C / Soup: 66 C 5. Smoothly prep cooler: 2 C 6. Standing freezer: -18 C 7: Back bar storage cooler: 3 C 8. Bar cooler: 3 C -High temp dishwasher (new) noted: 72 C at the plate -Glasswasher noted: 0 ppm chlorine (***violation noted above) -Sanitizer buckets: 100 ppm chlorine -All handwash stations fully supplied with hot & cold water, liquid soap and paper towel and free of obstructions. -Ice machine appears in sanitary condition -No signs of pest activity noted during inspection - pest control provided by Orkin. -General sanitation satisfactory

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AQYUA9
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:
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