INSPECTION REPORT Health Protection ECAO-CJWTSM

PREMISES NAME Cattle Cafe (Metrotown)		Tel: (604) 430-8686 Fax: (604) 216-0783
PREMISES ADDRESS 4877 Kingsway Burnaby, BC V5H 4T2		INSPECTION DATE October 5, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Colin Wong		NEXT INSPECTION DATE 5 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 = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A large bowl of cocconut pudding in the Walk-in cooler -internal temperature at 35 deg C Operator indicates it was put in there about an hour ago Corrective Action(s): Improper cooling. Cool foods FAST: -Step 1: 60 deg C to 20 deg C within 2 hours in ice baths, ice wands, small containers -Step 2: 20 deg C to 4 deg C within 4 hours -transfer to the Walk-in cooler Operator placed the pudding in an ice bath Operator to submit the Food Safety Plan for the cocconut pudding for review Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: floor area under the fryers and woks is filthy with food debris and grease NOTE: this infraction was cited in the last routine inspection as well back in April. Continued infractions will require increased enforcement such as ticketing Corrective Action(s): These hard to reach areas need to be cleaned, degreased and disinfected at least nightly Violation Score: 3

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

Comments

Temperature Controls: -Walk-in cooler 3 deg C -Large preparation cooler 4 deg C -3-door undercounter 2 deg C -2-door bar undercounter 4 deg C -Small preparation cooler 2 -Hot held Gravy 64 deg C -steamed rice 62 deg C NOTE: ensure you are regularly (such as every 15 minutes) stirring the hot held foods for even heating throughout and maintain covers when it is not rush hours Chemical Controls: -Low temperature dishwasher >50ppm chlorine residual -Bleach sanitizer buckets >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation good -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control monitors the restaurant every 2 months: Lower Mainland Pest Control -no activity as per September report Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access