INSPECTION REPORT Health Protection 251902

PREMISES NAME Green Leaf Cafe		Tel: (604) 444-9802 Fax:
PREMISES ADDRESS 9604 Cameron St Burnaby, BC V3J 1M2		INSPECTION DATE April 26, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ho Hyun Jung		NEXT INSPECTION DATE May 10, 2021
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Sashimi in right prep cooler noted at 7.2 deg.C as per probe thermometer. Corrective action: move sashimi into the other prep cooler to maintain at 4 deg.C or colder. Also move all other potentially hazardous foods to ensure they maintain 4 deg.C or colder. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Opened can of corn stored on shelf in walk-in cooler. Corrective action: transfer contents of can into a food grade container once opened. Corrective Action(s): 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the following areas: - Under prep table and sink area in back kitchen; food debris - Under dishwashing area; food debris - Around cooking equipment in main kitchen; grease and oil Corrective action: ensure all noted areas are cleaned and free of food debris/grease accumulation. Date To Be Corrected By: 1 week Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Prep cooler across from main store is unable to maintain 4 deg.C or colder. Probe thermometer measured 7.2 deg.C. - Beverage cooler in bar area unable to maintain 4 deg.C or colder. Probe thermometer measure 6.3 deg.C. - Lighting in main cook area appeared dim. - Left inserts cover had a broker handle. Corrective actions: - Have the coolers serviced to ensure they are able to maintain 4 deg.C or less. - Replace lightbulbs. Adequate lighting will help with cleaning. - Repair the handle to ensure proper use of the cover. Date To Be Corrected: 1 week Corrective Action(s): Violation Score:

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

Comments

This inspection done by an EHO student. Routine Back Kitchen - Walk-in coolers 4 deg.C, 2 deg.C - Walk-in freezer: -20 deg.C - Ice machine in sanitary condition; ice scoop stored in a sanitary manner. - Bleach solution sanitizer available however was too strong - Proper thawing of prawns noted in walk-in cooler. Main Kitchen - Left prep cooler: 4 deg.C - Right prep cooler: 7.2 deg.C (see above violation) - Standup cooler: 3 deg.C - Standup freezer: -17 deg.C - Rice warmer: 65 deg.C - High temperature dishwasher reached 78.2 deg.C at the plate. - Rice scoop stored in a sanitary manner - Sanitizer buckets with wiping cloths had 200ppm bleach solution. Front Bar - Beverage cooler 6.3 deg.C (see above violation) - Glasswasher: 50ppm chlorine detected as per test strips. General - Handsinks supplied with hot and cold water, liquid soap, and paper towels - No signs of pests at time of inspection. Traps noted. - Pest control has not been on site for 4 months according to staff. Usually on site monthly. * Staff reminded to keep prep cooler inserts covered when not in use to prevent cool air from escaping. Report written off site due to COVID-19 and emailed to operator.