INSPECTION REPORT Health Protection ABAI-APPPUY

PREMISES NAME Baci		Tel: (604) 299-7047 Fax:
PREMISES ADDRESS 3728 Hastings St Burnaby, BC V5C 2H5		INSPECTION DATE July 28, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A) Noted handle on undercounter across cookline had duct tape on the handle B) Some foods in prep cooler units were being covered with cloth towels Corrective Action(s): A) Remove duct tape and repair/replace cooler unit handle if necessary. All surfaces are to be of smooth, non absorbent and washable material. B) Do not use cloth towels to cover foods are they are absorbent. Use proper food grade materials (ie. lids, saran wrap..etc) Violation Score: 3

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

Comments

All hand wash stations were fully equipped with soap, paper towel, hot and cold running water. * Obtain a dispenser or holder for the paper towel at the bar hand sink All coolers 4C or less (walk in, prep coolers, under counter...etc) Freezers -17C to -19C No hot holding available at time of inspection. Premises had begun cooking food to prepare for lunch rush. * Ensure hot holding units are preheated to 60C before transferring hot foods into them General sanitation satisfactory. Dry storage area appeared well maintained. No obvious sign of pest activity noted at time of inspection. Screen was in place over open back door at time of inspection. Meat slicer in use at time of inspection. * Ensure meat slicer is taken a part and thoroughly cleaned and sanitized after each use. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate holder. Chlorine sanitizer in spray bottle 100ppm. * Reminded staff to use single use paper towel to wipe sanitizer solution after spraying food contact surface. If reusable cloth towels are use, they are to be stored in a container of sanitizer solution to prevent microbial growth on the towels. High temperature dish washer achieved 71C (with thermolabel).