INSPECTION REPORT Health Protection SSZO-CQTM6N

PREMISES NAME Microsemi Cafeteria		Tel: (604) 415-6053 Fax:
PREMISES ADDRESS 8555 Baxter Pl Burnaby, BC V5A 4V7		INSPECTION DATE April 12, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Undercounter 1-door cooler in main kitchen area is measured at 5.3oC. Temperature log indicated temperautre of 5oC yesterday morning and 7.2oC this morning (now 9am). Corrective Action(s): Do not keep potentially hazardous foods in this cooler until it can maintain temperature of 4oC or less. Foods in cooler discarded. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Open bags of dry goods (ie. rice, lentils, etc) are observed in dry storage room in kitchen. Corrective Action(s): Keep open bags of dry goods in food grade containers. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Undercounter 1-door cooler is measured at 5.3oC. Corrective Action(s): Repair or fix cooler so that temperature is maintained at 4oC or less at all times. Violation Score: 3

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

Comments

Main cooking line: Walk-in cooler: 2.8oC 2-door stand up cooler: 3.8oC 2-door prep cooler: 3.4oC Undercounter 2-door cooler: 3.6oC Hot holding unit: 75oC Sandwich assembly area: Multi-compartment cooler: 2.4oC Undercounter 1-door cooler: 2.0oC 2-door prep cooler: 2.6oC 2-door stand up freezers x 3: -15.4oC; -19.6oC and -14.8oC Temperature log is maintained Hot and cold running water are available Liquid handsoap and paper towel are present at all handwashing stations General sanitation is satisfactory No signs of pests at time of visit Pest control company visits regularly Dishwasher final rinse reaches at least 71oC on plate, as per themolabel Quats sanitizer in buckets are observed and at least 200ppm is detected Foods are stored in an organized manner Note: 1. Condiments are observed in containers with ice underneath containers at main cooking area. Ensure containers are surrounded with ice, not just sitting on top of ice. 2. Handsink at sandwich assembly area is abit tucked in, ensure nothing is blocking access to it. 3. Facility has two dry storage rooms - one in the kitchen, the other shared with office. Dry storage in office is carpeted. All surfaces in food facilities should be durable, easily cleaned, and impervious to moisture. Facility should consider switching to a flooring material that is impervious to moisture. 4. Hot plate and frying pan are noted at sandwich assembly area. Staff indicated frying pan is used to reheat roast beef, with oil. Since there is no ventilation exhaust system at that area, no generation of grease laden vapour is allowed.