INSPECTION REPORT Health Protection 253432

PREMISES NAME Sadie's Lunchworks		Tel: (604) 294-6641 Fax:
PREMISES ADDRESS 140 - 4170 Still Creek Ave Burnaby, BC V5C 6C6		INSPECTION DATE August 22, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Bumil Suk & Younjoo Cha		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Tomatoes, cheddar cheese, and mozzarella cheese stored on top of the insert cooler measured 12, 17 and 19 degrees C. Operator claims that these foods are kept at room temperature during lunch hours and put back in the prep cooler after. Date to Be Corrected By: Immediatly. Corrective action - All potentially hazardous foods must be stores at 4 degrees C or below to prevent from microbial growth. - Foods discarded at the time of inspection. Corrective Action(s): Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Beef, marinated beef and hydrated noodles were being hot-held by hot water only touching the bottom of the container, and measured 53, 52 and 51 degrees C. Operator claims that foods were made the day before and reheated in the morning at 8 am. The inspection took place at 11:30 am. Date to Be Corrected By: Immediatly. Corrective action - All hot potentially hazardous foods must be stored at 60 degrees or above. - When hot-holding, make sure all surfaces are hot-held in order to propery maintain the temperature. - Foods discarded at the time of inspection. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. 2 sanitizer buckets available ---> 1 sanitizer bucket under dishwashing sink measured 100-200 ppm. Chlorine. ---> 1 sanitizer buscket in Front of House measured 0 ppm. 2 Wet cloth left on every working station top and every cloth measured 0 ppm. Corrective action 1 Make sure all sanitizer buckets contain 100-200 ppm chlorine solution and check with test strips everytime sanitizer solution is made. 2 Make sure all wet cloth are in the sanitizer bucket when not in use to prevent from microbial growth on the cltoth. Corrective Action(s): Violation Score: 5

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

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

Comments

General: - Handsink fully equipped with hot and cold running water, liquid soap and paper towel - Washroom sink fully equipped with hot and cold running water, liquid soap and paper towel. - One bucket of sanitizer solution available with 100-200 ppm chlorine. - Hot temperature dishwasher final temperature at plate: 74.9 degrees C. - prepcooler #1: 4 degrees C - prep cooler #2: 4 degrees C - freezer: -11 degrees C (food in frozen state) - prep cooler #3: 3 degrees C - pepsi cooler: -1 degrees C - sliding door cooler: 4 degrees C - Upright freezer: -18 degrees C - hot holding (sausage): 60 degrees C - hot holding (perogy): 60 degrees C - hot holding (Bacon): 68 degrees C - hot holding (cream soup): 70 degrees C - hot holding (veggie soup): 69 degrees C - hot holding (rice): 65 degrees C - rice scoop stored in ice water. - ice machine in a sanitary manner. - dry storage easily accessible and all items are off the floor. - meat slicer is in sanitary manner - dry foods stored in pest proof container - Foodsafe Level 1 provided - Permit is posted in a conspicious location. - Pest control services are provided for the whole building every month and the reports are kept by the building manager.