INSPECTION REPORT Health Protection SSZO-BGDT2P

PREMISES NAME BCIT Campus Cafe SE12 #67532		Tel: (604) 432-8642 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE September 26, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Mebs Lalani		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Bottled beverages noted storing on ground 2. Open bags of rice and pasta noted on shelving rack in storage room Corrective Action(s): Ensure all foods are stored above ground and in pest proof containers once opened Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor under and around deep fryers require cleaning - heavy grease and food debris noted Floor under dishwasher require cleaning Corrective Action(s): Clean and sanitize noted areas Violation Score: 3

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

Comments

Health permit is posted Undercounter cooler at Smoke's: 3.6oC Sausage cooler by deep fryer: 2.6oC Bread cooler at all day breakfast: 3.4oC Prep cooler at all day breakfast: 3.0oC (bottom compartment) and 4oC (top compartment) Undercounter beverage cooler: 3.2oC Prep cooler at Austin grill: 3.4oC On the Go cooler: -0.9oC 3-door beverage cooler: 6.0oC (no perishable items in cooler) Juice cooler: 2.0oC Walk-in cooler: 3.4oC Freezers: -12oC to -19oC Hot holding: all over 60oC Temperature log is maintained Hot and cold running water available Liquid handsoap and paper towel present at all handwashing stations General sanitation is satisfactory No signs of pests at time of visit Quats sanitizer in buckets noted at 200ppm Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Note: 1. Ensure condiments at Smoke's Poutinerie are kept refrigerated (in cooler or in ice) at all times 2. A sign noted at handsink by Smoke's Poutinerie stating "This is not a handsink". That sink is a designated handwashing station and must be used by staff for handwashing purposes. Food products (ie. salt, take out boxes, etc) can still be placed on the same table just not directly beside the sink to avoid splashing.