INSPECTION REPORT Health Protection ABAI-BESRP7

PREMISES NAME Baci		Tel: (604) 299-7047 Fax:
PREMISES ADDRESS 3728 Hastings St Burnaby, BC V5C 2H5		INSPECTION DATE August 6, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 07, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted 3 prep cooler unit insert door/lids open at time of inspection. Insert temperatures range from 6C to 9C. Undercompartment was at 4C for all three coolers. Corrective Action(s): Keep prep cooler unit insert door/lids closed when not in use to ensure foods in inserts are maintained at 4C or less. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A) Ice machine had mildew build up in it. B) Only one bottle of sanitizer solution available and was being shared between the bar and back kitchen. Wiping cloths observed on counters at time of inspection. Corrective Action(s): A) Empty ice machine and clean/sanitize the unit. Ensure ice machine is cleaned/sanitized regularly - suggested minimum once a month. Operator had staff empty ice machine at time of inspection. B) Ensure food grade sanitizer solution is readily available in each food handling area (ie. bar and the back kitchen). If reusable wiping cloths are used, ensure they are stored in a container of sanitizer solution to prevent microbial growth on the cloths. Otherwise, use single use paper towel to wipe. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Large garbage can was obstructing hand sink in the back kitchen. Also noted cleaning sponges/pads stored in the hand sink. Corrective Action(s): Do not block hand sinks and do not store anything in the hand sinks. Ensure hand wash stations are unobstructed and clear for use at all time. 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

Hand wash stations fully equipped at time of inspection. See violation code 401 re: obstruction All coolers 4C or less (walk in, prep coolers, under counter...etc). See violation code 205 re: keeping lids of prep cooler units closed Freezers -18C or less. No hot holding available. Foods are cooked/reheated per order. Observed proper cooling. Small container of cooked meat sauce cooling on rack. Reviewed proper cooling procedures at time of inspection. Ensure foods are cooled as quickly as possible at room temperature from 60C to 20C within 2 hours (using small containers, ice bath...etc) then transferred to the cooler unit to cool from 20C to 4C within 4hrs. General sanitation satisfactory. Dry storage area appeared well maintained. No obvious sign of pest activity noted at time of inspection. Screen in place over back door at time of inspection. Scoop for ice machine (downstairs) and ice well (at the bar) stored outside of the ice in a separate holder. See violation code 302 re: cleaning of ice machine Shellfish tags on site. Maintain on site for 3 months. Only muscles and clams on site at time of inspection. operator said no shellfish is served raw. Staff said when they have oysters on the menu, they are baked. Only one bottle of sanitizer solution 100ppm chlorine available. See violation code 302 re: food grade sanitizer and use of wiping cloths. High temperature dish washer achieved 71C (with thermolabel)