INSPECTION REPORT Health Protection DNGG-BL9NE2

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 28, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Aaron Chan		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

- Handsinks are accessible, provided with hot and cold running water, liquid soap and papertowels. - Proper handwashing practices observed at time of inspection. - Refrigeration units operating at acceptable temperatures (≤4 deg C): - Bar Single Door Undercounter Cooler: 4 deg C - Bar 2-Door Undercounter Cooler: 2 deg C - Walk-In Cooler: 2 deg C - Prep Cooler and Inserts: <4 deg C - Upright Single Door Cooler: 3 deg C - Grill Drawer Coolers: <4 deg C - Freezers maintaining products in a frozen state: - Bar Air Freezer: -8 deg C - Walk-In Freezer: -19 deg C - Hot Holding equipment at acceptable temperatures (≥60 deg C): - Soup Urn: 66 deg C - Food storage practices appear satisfactory - storage is organized, food is protected from contamination. - Cooling procedures reviewed with sous chef at time of inspection: - HOT (>60 deg C) to 20 deg C WITHIN 2 hours - 20 deg C to ≤4 deg C WITHIN 4 hours - Proper cooling practices observed at time of inspection. Temperature of quinoa cooling in walk-in cooler in shallow trays was 20 deg C to 28 deg C. Sous chef advised that quinoa was cooked ~30 minutes prior. Temperature of quinoa continued to decrease during the inspection. - Ice machine and ice scoops appear maintained in a sanitary condition. - 200 ppm Quats sanitizer for sanitizing food contact surfaces available throughout premises at food preparation areas. - Low Temperature Chemical Sanitizing Dishwasher: 100 ppm chlorine residual - General sanitation of kitchen, bar, and dry storage room appears satisfactory. - No signs of pest activity noted at time of inspection. - FOODSAFE requirements satisfied at time of inspection.