INSPECTION REPORT Health Protection ECAO-D2GU9C

PREMISES NAME The One		Tel: (604) 569-1688 Fax:
PREMISES ADDRESS 5908 Kingsway Burnaby, BC V5J 1H2		INSPECTION DATE February 15, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Janet Yu		NEXT INSPECTION DATE 5 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 = 13

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Whole cabbages stored directly on Walk-in cooler shelves -these shelves are not regularly cleaned and sanitized Corrective Action(s): Discard the out layer of the cabbages. Do not store foods directly on the shelves keep them in their original packaging/containers Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice scooper buried in ice machine Corrective Action(s): Protect your food! Ice is a food and must be protected Dishwash the scooper Store your ice scooper outside of the machine either in a washable container or hanging outside the machine Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Trays of washed green onion stalks sitting outside the backdoor for drying Corrective Action(s): Do not store foods outside you have your dumpsters there as well and fly contamination can occur Violation Score: 3

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

Comments

- walk-in cooler: 2 deg C - prep cooler by cooking line: 4 deg C - prep cooler across from grill: 2 deg C - main prep cooler 3 deg C - glass door cooler: 4 deg C - under counter cooler next to cashier: 2 deg C - prep cooler for bar: 3 deg C - mini-cooler next to cooking line 4 deg C **Operator to print out the Pooled Egg BCCDC pamphlets and place with the Food Safety Plan High temperature washer final rinse 80.9 deg C at plate (first cycle) Glasswasher chlorine residual >50ppm as per test strips Bleach sanitizer solutions >100ppm General sanitation okay -no signs of pests -Orkin Pest Control comes in monthly -operator to email last work reports Handsinks adequately stocked and clear for use NOTE: some extra dry storage of foods and cleaning chemicals next door at the vacant karaoke bar -operator indicates this will discontinue once a new tenant moves in