INSPECTION REPORT Health Protection DSEA-ARMT29

PREMISES NAME Veggie Lunch		Tel: (604) 600-4527 Fax:
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE September 28, 2017	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Koraljka Roy		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Green salad stored in metal insert with ice pack inside. Product measured approximately 14 degrees C internal Corrective Action(s): Product discarded. Ensure that cold potentially hazardous foods are stored <4C at all times Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Insert of pilaf rice measured 55C internal. Product had been out for approximately 1 hour, facility closing in 30 mins. Corrective Action(s): Ensure that all hot potentially hazardous foods are stored >60C at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: =Plates of cake open on table for service (unwrapped) =inserts of semolina pudding, chick pea curry, and pilaf rice not covered. Corrective Action(s): ensure that all products are protected from contamination at all times. Obtain lids, wraps, or sneezeguards for products to ensure that they are protected from contamination. Violation Score: 3

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

Comments

=Handwash stations stocked with liquid soap, paper towels, and hot/cold running water =no cold holding units present. Operator requested for 4 hour room temp holding of salad. Approved for future use. =Chick pea curry hot holding (80C) measured > 60 degrees C =Dishware taken off site to temple for sanitizing =Bleach sanitizer solution at 100 ppm chlorine available in spray bottles =General sanitation was satisfactory at the time of inspection =No evidence of pest activity noted at the time of inspection =Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry. =Permit posted in a conspicuous location

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-ARMT29
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: no products applicable for auditing.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment