INSPECTION REPORT Health Protection LKIM-CYHSEP

PREMISES NAME Time Out Cafe (Burnaby)		Tel: Fax:
PREMISES ADDRESS 3383 Gilmore Way Burnaby, BC V6G 4S1		INSPECTION DATE December 14, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Scott Arnold		NEXT INSPECTION DATE 4 Months
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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sandwiches, cream cheese frosted carrot cake, quiche and other potentially hazardous food items found on display in display cooler at temperatures not less than or equal to 4 degrees Celsius. Temperatures of 13-15 degrees observed. Cream cheese frosted baked goods found to be stored at room temperature CORRECTED DURING INSPECTION - items relocated to under counter cooler and items designated for display purposes only. Those items will be discarded at the end of the day. . Corrective Action(s): Discuss with staff. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Baked pepper dish in hot holding unit found to be at internal temperatures of 54-55 degrees Celsius Baked vegetarian stew dish found to be at internal temperatures of 47 degrees Celsius. CORRECTED DURING INSPECTION Items reheated. . Corrective Action(s): Ensure items are covered and at temperatures of at or above 60 degrees Celsius. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution in prep area at concentrations of 0 ppm QUAT Rodent droppings observed in the following areas: - lower tray and sides of rolling rack next to garbage area - shelf storing baskets . Corrective Action(s): Ensure staff are changing and using sanitizer solution. Testing of sanitizer solution is also required. Clean and sanitize areas contaminated by rodent droppings. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand sink in food preparation area has soap and batteries but unit is not dispensing soap. . Corrective Action(s): Repair item immediately. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent infestation continues. . Corrective Action(s): Continue to trap for rodents. Kitchen exits are not able to be controlled for rodents as unit is open to rest of facility. Ensure traps at all entrances. Follow recommendations of pest control company. Diligent cleaning is required. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in food preparation area. Cleaning of some containers storing equipment. . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (79) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Ice machine and scoops in good sanitary condition - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection