INSPECTION REPORT Health Protection DSEA-AHJUPU

PREMISES NAME Backstage Cafe		Tel: (604) 620-9544 Fax:
PREMISES ADDRESS 101 - 4601 Canada Way Burnaby, BC V5G 4X7		INSPECTION DATE January 12, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Benji Chu		NEXT INSPECTION DATE January 16, 2017
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: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher unable to sanitize dishware. Corrective Action(s): Directed operator to switch to manual warewashing for kitchen equipment and single use utensils for customers. Operator contacted repair technician for dishwasher, scheduled to come in tomorrow morning. Discussed manual warewashing procedures with staff and operator. The dishwasher is not to be used until it has been repaired and is capable of sanitizing dishware at minimum 71C at dish surface and 82C at temperature gauge. Violation Score: 15

Non-Critical Hazards: Total Number: 3

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Health operating permit not posted in a conspicuous location. Corrective Action(s): Move the operating permit so it is on display to the public in a conspicuous location. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: Several food product containers in the back produce cooler found to be missing lids or covers. Corrective Action(s): Ensure that all containers are covered with a tight fitting lid to prevent contamination of contents. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher unable to reach required high temperature sanitizing level. Dishwasher was ran 3 times with the following maximum temperatures at the plate surface; 49C, 53C, and 52C. Corrective Action(s): Repair the dishwasher immediately. High temperature dishwasher must be able to sanitize dishware minimum 71C at the plate surface. due: immediately Violation Score: 9

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =BOH produce cooler (3C), upright cooler (3C), and sandwich cooler (4C) measured < 4 degrees C. Salad bar empty at the time of inspection; ensure all containers are fully submerged in ice. =Upright freezer measured -18 degrees C =Soup hot holding (68C) and line hot holding for chicken (68C) and rice (63C) measured > 60 degrees C =Sanitizer solution at 200 ppm QUATS and available spray bottles =Bleach sanitizer solution at 100 ppm chlorine in buckets in the coffee station =dedicated prep sink available for food preparation =General sanitation was satisfactory at the time of inspection =General food storage practices good at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner =Staff hygiene was satisfactory at the time of inspection =Staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry. note: sanitizer bottle must be labelled