INSPECTION REPORT Health Protection JCRH-AE9TNR

PREMISES NAME Raw Cuts Sandwich Shop		Tel: (778) 397-1071 Fax:
PREMISES ADDRESS 101 - 7885 6th St Burnaby, BC V3N 3N4		INSPECTION DATE September 29, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) He, Johnny Nian Quiang & Tu, Chuan Yin (Susan)		NEXT INSPECTION DATE 4 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 = 11

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Soup was cooling at ambient temperature in pot on the floor. Temperature was 47C. This has been a repeat issue. Corrective Action(s): Foods must be cooled rapidly from 60C to 21C in 2 hours and from 21C to 4C in 4 hours. In order to achieve this soup may need to be transferred into smaller portions and/or ice bath may need to be used. Use probe thermometer to monitor cooling to ensure it meets the temperature requirements. Operator discarded remaining soup and reported ice bath will be used in future. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food splatter noted on back wall (by garbage can) and on ice machine. Corrective Action(s): Clean surfaces noted above and ensure they are part of your regular cleaning schedule. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Numerous buckets and cardboard was present in the premises Corrective Action(s): Remove all items that are not needed. Do not allow recyclables to accumulate. Correction date: Oct. 5/16 Violation Score: 3

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

Comments

General sanitation of premises is satisfactory (aside from areas noted above) Hot and cold running water was available. Liquid soap and paper towel were present at the handwashing sinks as well as in the staff/public washroom 2 door cooler was at 3C 2 door freezer was at -12C Chest freezer was at -26C Bread freezer was at -8C Line and display coolers were 4C or colder Ensure that temperature of cooler are being monitored. Bleach was present for sanitizing dishes. Bleach sanitizer solution was present for wiping cloths *ensure cloths are being kept in sanitizer solution between use. Final rinse of dishwasher was 71C as measured with peak holding thermometer.