INSPECTION REPORT Health Protection JFEN-AFKVAD

PREMISES NAME Qoola Metrotown		Tel: (604) 428-8166 Fax:
PREMISES ADDRESS 2250 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE November 10, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) John Feng		NEXT INSPECTION DATE November 14, 2016
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 = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bucket of bleach solution at 0 ppm chlorine. Spray bottle at 50 ppm chlorine. Corrective Action(s): Ensure bucket of bleach solution and spray bottle are always at 100-200 ppm chlorine. Follow your sanitation plan for changing bleach solution and washing and sanitizing food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted under and behind equipment in kitchen area. Fruit flies noted near 2 compartment sink area. Corrective Action(s): These areas need to be cleaned and sanitized immediately. Door to service hallway must be kept shut at all times when not in use. A pest control company is required on-site. E-mail contract / reports from pest control company to inspector. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Noted cutting board with deep grooves and scratches. Corrective Action(s): Cutting board needs to be replaced as it can not be properly washed and sanitized. Violation Score: 3

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

Comments

Approval must first be obtained from Fraser Health Authority for new menus additions and new equipment added to premise. *Submit detailed floor plan, labelling all equipment and handsinks to inspector for review and approval *Submit complete menu to inspector for review and approval -liquid soap and paper towel provided at handsink *re-stock paper towel dispenser *review best handwashing practices with staff *gloves do not replace handwashing *hand sanitizer does not replace handwashing -coolers at or below 4C *thermometers present *ensure temperatures are checked daily -ensure manual warewashing method is followed at all times for food contact surfaces *manual warewashing sign posted. -general sanitation and organization is satisfactory -