Fraser Health Authority



INSPECTION REPORT
Health Protection
ATHP-B93R8Z
PREMISES NAME
The Buffet		Tel: (604) 777-2946
Fax:
PREMISES ADDRESS
350 Gifford St
New Westminster, BC V3M 7A3		INSPECTION DATE
February 4, 2019		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Lisa Itlerman		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 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): No corrections entered
Comments

-Recommend pest proof containers for all foods kept in storage and installing weather stripping/ door sweeps on the downstairs storage room door.

All coolers were < 4 C.
All freezers were < -18 C.
Temperature records available.
Dishwasher final rinse cycle reached 73 C at the plate level.
The bar glasswashers (2) had 12.5 ppm Iodine.
Discussed proper cooling.
No evidence of pests, pest control report to be emailed to Fraser Health.
General sanitation was satisfactory.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ATHP-B93R8Z
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.15 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment