INSPECTION REPORT Health Protection ABAI-AW8U2J

PREMISES NAME Butchers Block BBQ		Tel: (604) 299-8959 Fax:
PREMISES ADDRESS 4091 Hastings St Burnaby, BC V5C 2J1		INSPECTION DATE February 22, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mary Levesque		NEXT INSPECTION DATE April 03, 2018
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: High (≥30) Total Score = 34

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: A) Lights in food preparation areas are missing covers - this was noted on the previous report. B) Breads stored on the chest cooler in the back area were uncovered C) A few foods in the cooler units and freezers were uncovered D) Noted container of shredded carrots in the mop sink - discarded at time of inspection. Corrective Action(s): A) Install light covers/sleeves B &C) Keep all stored foods covered D) Do not store foods in the mop sink. Violation Score: 15 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Noted sous vide water bath on site. Operator informed that they reheat the briskets and pulled pork in the sous vide water bath. Reviewed procedures at time of inspection. Corrective Action(s): Submit a food safety plan for approval for the sous vide reheating procedure. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Premises appears cluttered and damp/wet with food stains/debris on the walls/floors. Corrective Action(s): Do a thorough cleaning of the premises. Focus on hard to reach areas (along the perimeter of the walls, under and behind large equipment such as work tables, coolers...etc, under the dishwashing area, under and behind the smoker, walls behind work surfaces...etc). Ensure large equipment is pulled out and thoroughly cleaned under and behind - do clean around the equipment. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A) Noted duct tape on large chest freezer door. This issue was noted on the previous report. B) Garbage bag was being used to cover the slicer. C) Cardboard was being used to line shelving units under work counter in the back area Corrective Action(s): A) Remove duct tape from chest freezer. Repair/replace freezer door as needed. B) Do not use garbage bag to cover food equipment as it is not food grade material. C) Remove cardboard and ensure all surfaces are smooth, durable and washable finishes. Violation Score: 15

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 ( ribs and sausage on trays on multi tier rack). 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 bottle and in container 100ppm. 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. Reviewed sous vide procedures. Sous vide method is used to reheat cooked/cooled brisket and pulled pork. Vaccuum packing bags on site but the device was not available. Ensure vaccuum packing device is on site for follow up inspection. Cooled product is vaccuum packed and stored in cooler unit for next day use. Product is reheated for 90 minutes at 60C then transferred to altosham to be hot held at 60C. Ensure probe thermometer is used to verify reheating temperatures. Operator to review BCCDC sous vide guideline and submit food safety plan for review. See violation code 212 for more details.