INSPECTION REPORT Health Protection JKWK-BDCPC7

PREMISES NAME Electronic Arts Vancouver #63111 - Market		Tel: Fax: (519) 679-6946
PREMISES ADDRESS 4330 Sanderson Way Burnaby, BC V5G 4X1		INSPECTION DATE June 21, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Kelly Contreras		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Containers of raw chicken was observed stored next to boxes of lemons in walk in cooler. 2. Containers of raw meat were stored on the floor on a pallet about 5 cm in height. Corrective Action(s): 1. Do not store raw proteins next to ready to eat foods. Always store raw proteins on separate shelving or below ready to eat foods. 2. Food should always be stored at least 15 cm off the ground on dedicated shelving. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Old food debris and grease was observed in the follow areas: 1. Under the deep frier and pasta station in the main service area. 2. Behind the prep hall cooking station near the water drain. Corrective Action(s): Include these hard to clean areas into the next schedule cleaning. Correction required in 2 weeks. Violation Score: 3

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

Comments

Premise is sanitary. No signs of pests at the time of inspection. Facility currently preparing for lunch rush. All hand sinks in use with liquid soap, paper towels and running water. Hot and cold water available. Quat sanitizer in use in buckets at 300 ppm. Dishwasher final rinse at 72.6C at the plate as per min/max probe. Dish washer station has designated and separate staff and gloves dirty and clean sides. Ice machine is sanitary with dedicated scoop. Dry storage area is adequate. Chemical storage room is satisfactory. Equipment in good working order. Staff demonstrate good personal hygiene and food safety practices. Double glass door cooler 2.8C chocolate milk, walk in cooler at 4C rice, walk in freezer -8C tater tots, Stand up blast chilling 34F ambient, sushi station 3.7C ambient, salad counter cooler at 4.2C salads, K23 blast chiller cooling food as per food safety plan. Front service area. stand up glass cooler salad at 37F, counter cooler egg salad at 1.0C, suhshi dispay unit at 4C tamago food is discarded at the end of the day if not sold, #9 cooler noodles at 4C, deli fridge at 3.6C vegetables, K77 cooler 2.0C vegetables, Grill cavery 2C eggs, deep frier cooler -16C fries, taco bar cooler 4C guacamole, stir fry station raw counter cooler raw proteins at 4.0C, cooler #2 raw beef at 4.0C and below, Pan Pan storage at 3C diced vegetables. Ice cream counter cooler at -8C popsicles. Floor drinks open cooler display between 2C and 6C pop, carrot juice, bottled milk and etc. Only small portions of potentially hazardous drink foods on display and is used up within 2 hours or discarded. Temperature monitoring and logs available for all units. Perishable goods used for preparation or service are cooled in ice and is used up within 2 hours then discarded. Staff drinks are stored in designated areas away from food contact surfaces. Staff wash their hands after taking small breaks every time. This is acceptable. Permit posted in visible location.