INSPECTION REPORT Health Protection ABAI-B9RU95

PREMISES NAME Butchers Block BBQ		Tel: (604) 299-8959 Fax:
PREMISES ADDRESS 4091 Hastings St Burnaby, BC V5C 2J1		INSPECTION DATE February 26, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mary Levesque		NEXT INSPECTION DATE 5 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen in back is very cluttered. Corrective Action(s): Organize equipment. Reduce clutter and remove any items not needed for operation. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted tape and foil on the inside of chest freezer lid Corrective Action(s): Remove tape and foil. Repair/replace chest freezer/lid as needed. All surfaces are to be smooth, durable, none absorbent and washable. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A) Exposed lights in kitchen still missing cover B) Corner of mop sink still extremely worn away C) Floor tile at entrance of kitchen missing Corrective Action(s): A) Install cover/sleeve for exposed lights in kitchen B) Repair corner of mop sink C) Replace mission floor tile. Violation Score: 5

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

Comments

All hand wash stations fully equipped with soap, paper towel, hot and cold running water. All coolers 4⁰C or less (walk in cooler, undercounter coolers, prep cooler...etc) 2 chest freezer and 1 sliding two door icecream freezer less than -18C All hot holding higher than 60⁰C (chicken, pork, brisket, ribs, BBQ sause, beans, gravy...etc) Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. Proper cooling procedures were taking place at time of inspection (bowl of cooked beans). Do not exceed 2 hrs at room temperature for cooling. Ensure product is transferred to cooler unit to cool from 20C to 4C within 4 hrs. Monitor time/temperature during cooling process. No obvious sign of pest infestation noted at time of inspection. Back door was closed at time of inspection. Ensure all food equipment (slicer, processor..etc) is taken apart and thoroughly clean/sanitized after each use. Ice machine appeared clean. Ice is dispensed from container of ice stored in sliding two door icecream freezer. Scoop for ice stored in container of ice with handle up. Chlorine sanitizer in spray bottles. Reminded staff to keep all wiping cloths stored in sanitizer solution when not in use. Low temperature dish washer had 50ppm chlorine. Test strips available to check sanitizer concentration. Operator is no longer doing sous vide.