INSPECTION REPORT Health Protection JSAS-AG5UDX

PREMISES NAME Main Island Cafe		Tel: (604) 437-3638 Fax: (604) 437-3608
PREMISES ADDRESS 5 - 4250 Kingsway Burnaby, BC V5H 4T7		INSPECTION DATE November 28, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Qi Tian (Helen)		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Order Rescinded, No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JSAS-AG2UVH of Nov-25-2016 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Ready to use dishware stored on grease trap, grease trap and dishware covered with food debris. Ready to use food utensils stored in storage bins soiled with food debris on the utensils and inside bins. Ready to use food utensils stored together with dry food ingredients, utensils covered with food debris.) Code 302 noted on Routine inspection # JSAS-AG2UVH of Nov-25-2016 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Soiled wiping rags left on counter tops and held in food handlers' hands, no detectable sanitizer residual. Staff observed washing food equipment in sink under running water without the use of detergent to clean and no chemical sanitizer.) Code 303 noted on Routine inspection # JSAS-AG2UVH of Nov-25-2016 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] (At time of inspection, premise does not have adequate hot water supply.) Code 402 noted on Routine inspection # JSAS-AG2UVH of Nov-25-2016 Employee does not wash hands properly or at adequate frequency [s. 21(3)] (Staff not observed washing hands properly or when needed. Dishwashing staff while wearing gloves is handling both soiled and clean dishware without changing gloves or washing hands.)

Comments

Reviewed Food Safety Plan food process with operator - cooling and retention of food leftovers to discontinue. Clean dishware now relocated onto clean shelving away from grease trap. Clean food utensils relocated and stored in clean designated storage bins. Wiping rags stored in 100 ppm chlorine sanitizer solution. Reviewed manual dishwashing process. All dishware and utensils are to be cleaned and sanitized using the dishwasher. Hot water tanks assessed and adjusted by plumber, hot water supply 56 C. Reviewed foodhandler handwashing procedure. Reviewed dishwasher staff procedure for handling clean and soiled dishware. Required premise cleaning completed. right mini cooler 3 C