INSPECTION REPORT Health Protection RLAM-B2HUSH

PREMISES NAME Green Leaf Cafe		Tel: (604) 444-9802 Fax:
PREMISES ADDRESS 9604 Cameron St Burnaby, BC V3J 1M2		INSPECTION DATE July 9, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Ho Hyun Jung		NEXT INSPECTION DATE July 16, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several cooler inserts observed to be stored > 4 C: sous vide duck breast internal temperature 5.5 C, corn 14 C, potato 18 C, beets 19 C. Corrective Action(s): All products discarded as operator unable to verify time Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Back prep area spray sanitizer too strong. Test strips were bleached out at time. Corrective Action(s): Solution remade at time. Use your test strips to verify, should be ~ 100 ppm. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed to dry hands on aprons Corrective Action(s): Do not dry hands on aprons or wiping rags. Use paper towels. Reviewed proper handwashing procedures. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Do not handwash over prep sink in kitchen. Use designated handsink. 2. Container of mushroom stored by dirty side of warewashing sink. Corrective Action(s): 1. Use designated handwash station. 2. Container of mushroom relocated at time. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): Premises have been preparing sous-vide duck breast without approval. Corrective Action(s): All products discarded. You are not permitted to make any sous-vide items until approval has been given. A follow-up meeting to discuss this option will be scheduled in the near future. Violation Score: 5

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

Comments

Kitchen handsink fully stocked with hot and cold running water, please use towel dispenser or spindle. Wiping rags ~ 200 ppm chlorine bleach. Undercounter cooler 2 C. Gravy 64 C. Oshi Cooler 4 C. Standup beverage 4 C. Standup freezer - 18 C. Rice 66 C. Dishwasher pit: High temperature dishwasher 188 F or 87 C plate level. Bar Area: Glasswasher ~ 100 ppm chlorine detectable. Back Prep Area: Ice machine is sanitary Walk in cooler 3 C. Walk in freezer - 18 C. Beer cooler 4 C. Foodsafe staff onsite. No signs of pests noted. All outstanding items from initial inspection have been completed.