INSPECTION REPORT Health Protection 230318

PREMISES NAME Hart House Restaurant		Tel: (604) 298-4278 Fax:
PREMISES ADDRESS 6664 Deer Lake Ave Burnaby, BC V5E 4H3		INSPECTION DATE April 18, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Found plates contaminated with food debris been stored under the table in the external dry storage building. Corrective Action(s): Correction: Clean and sanitize those contaminated plates and ensure they stay away from garbage bin. Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Found ice scoop left on top of ice machine Corrective Action(s): Correction: Put scoop into a designated container each time after use and keep it clean. Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Found one window in the kitchen area & one window in bakery room open without screen installed. Corrective Action(s): Correction: Must install screen to prevent pests (flies) from entering if you want to open the window. Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Found food debris and dirts in the dry storage room. The room needs to be cleaned frequently. Corrective Action(s): Correction: Clean up the room now. For the future, clean it up once a week.

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

Comments

This inspection done by EHO student. Comment: -Found oyster does not have tag record. Ensure shellfish tags are kept for a minimum of 90 days. referred to the BCCDC handout. Notes: -No pest activity observed during inspection. Pest control company comes once a week for inspection. -All coolers are below 4 deg. C -All freezers are below -18 deg. C -Dishwasher bleach residue: 50 ppm. Final rinse temperature at plate level: 72 deg. C -Glasswasher iodine level: 12.5 ppm. Make sure the chemical vats are not empty. -All hot holding units are in good working order: above 60 deg. C.