INSPECTION REPORT Health Protection JSAS-AVLTFB

PREMISES NAME The Preference Restaurant		Tel: (604) 588-0995 Fax:
PREMISES ADDRESS 4854 Imperial St Burnaby, BC V5J 1C4		INSPECTION DATE February 2, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 09, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 47

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): cut ginger, onion, garlic, chives 15 - 18 C Corrective Action(s): Product discarded. To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Soiled wiping rags in use without sanitizer solution throughout kitchen. Vegetable peelers stored with visible food debris. Knives in side wall knife rack - soiled with debris. Dough mixer - sides and swing guard soiled with food debris. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Front counter handsink obstructed with dishware and missing papertowel dispenser. Washroom handsink obstructed with bucket, sink plumbing leaking below. Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser. Handsinks are to be fully accessable at all times. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Inside cooler units food containers stored uncovered. Raw meat stored above and beside ready to eat food items. Surfaces around cooking area lined with newspaper. Take out containers removed from packaging stored right side up. Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil. Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items. Remove all newspaper from surfaces. Ensure single use, take-out containers when removed from protective packaging are to stored upside down to protect from contamination. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Prep cooler interior soiled with food. Walkin cooler - food bins / buckets soiled with food debris. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 3

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

Comments

prep cooler 3 C rice warmer 65 C chest freezer - 15 C walkin cooler 4 C fridge 4 / - 10 C rice cooker 84 C High temperature sanitizing dishwasher 76 C achieved. Storage room freezers right to left: - 19 C, - 18 C, - 18 C