INSPECTION REPORT Health Protection MTRG-A9UPM4

PREMISES NAME The Buffet		Tel: (604) 777-2946 Fax:
PREMISES ADDRESS 350 Gifford St New Westminster, BC V3M 7A3		INSPECTION DATE May 11, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Lisa Itlerman		NEXT INSPECTION DATE May 13, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): During time of inspection, Roast Beef probed in Autosham #2 was at 51'C probed at 11:30am Operator informed that Roast Beef finished cooking at 10:30am then was placed in Autosham #2 Corrective Action(s): - Temperature of Autosham #2 not maintaining temperature at 60'C or hotter - Roast meets moved to another hot holding unit during time of inspection - Operator has spare Autosham and will use this instead, temperatures of food products must be at 60'C or hotter at all times - Temperature checks must be one on food products to ensure adequate hot holding Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: -During time of inspection, QUAT dispenser located in janitorial room in kitchen was not working or dispensing any sanitizer solution - Several bottles of sanitizer were found throughout kitchen - One bottle of 'sanitizer' in prep area had no QUAT concentration Corrective Action(s): - Kitchen facility will be using adjacent kitchen's sanitizer (MATCH eatery) in the mean time. MATCH has filled up several bottles of sanitizer solution for kitchen to use. - Repair QUAT dispenser immediately - Ensure food grade QUAT sanitizer solution is available at all times - Ensure test strips are available for monitoring sanitizer concentrations Violation Score: 15

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): During time of inspection, bottles of sanitizer throughout facility are mislabeled Corrective Action(s): - Ensure all bottles are labeled correctly and that appropriate chemicals are used for each labeled bottle - All staff must be aware of all chemicals used on kitchen site and understand it's uses Violation Score: 3

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

Comments

- All handwashing stations equipped with hot/cold running water, liquid soap and paper towels - All temperatures meet health requirements: * Autosham #1 maintaining hot foods at 60°C or hotter * Hot food on buffet line at 60°C or hotter * Walk- in cooler at below 4°C * Walk- in freezer at -18°C * All other cold holding units at 4°C or below * All other undercounter freezers at -18'C or below - Digital thermometers available on cold holding units and IR gun used to do temperature checks NOTE: IR guns only measure surface temperature, ensure probe thermometers are used when checking food product temperatures NOTE: Temperature logs should be done in AM and PM (2x daily) and should include food product temperatures - High temperature dishwasher available, adequate sanitization temperature reached via hot water (71'C) NOTE: Ensure no dishes are run through dishwasher until it reaches sanitizing temperature NOTE: Ensure to to temperature logs for dishwasher - Good food storage and labeling practices being employed - Staff observed to exhibit good worker hygiene and hand-washing practices - No evidence of pests detected during time of inspection - PCO employed by operator on contract, ensure to provide copies of inspection reports by next inspection