INSPECTION REPORT Health Protection CTIN-AX9R7Z

PREMISES NAME Little Billy's Steakhouse		Tel: (604) 294-4460 Fax:
PREMISES ADDRESS 6785 Hastings St Burnaby, BC V5B 1S6		INSPECTION DATE March 27, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Bill Paskalidis		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 = 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)

Code 302 noted on Routine inspection # CTIN-AX2PT4 of Mar-20-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Bleach sanitizer in spray bottle was measured to be 0ppm in the bar. Another spray bottle labelled "Pink" is also used in the bar but staffs are unsure what the solution is. Second repeat of this infraction. 2) Small amount of mildew inside the ice machine (left). Correction: Code 401 noted on Routine inspection # CTIN-AX2PT4 of Mar-20-2018 Adequate handwashing stations not available for employees [s. 21(4)] Observation: A rectangular plate was stored in the kitchen handwash station (across from cooking area). No paper towel in the staff washroom. This is the third repeated infraction. Correction:

Comments

Handwashing stations are unblocked and accessible. Paper towels refilled at staff washroom. Bleach sanitizer available in the kitchen and bar area; test strips obtained and in use (stored on top of dishwasher unit). Bleach sanitizer bottles are labelled. Ice machine maintained. No opened cans of food found in refrigeration units at time of inspection. No food being thawed on counter or in hot water at time of inspection. Mice droppings removed but still noticing a couple around the window area. Recommend using flashlight when removing droppings. -> crack in wall is still not identified, please inquire Pest Control Company so proper repair can be done. Cleaning improved in the bar and kitchen area but pointed out a few areas that require more attention - hot water tank room (behind door), the gaps of floor to wall in walk-in cooler and under prep cooler in the kitchen. Recommend extending the walk-in cooler floor all the way to the wall to prevent food debris from falling in the gaps. Bar staff informed that the shelving unit shall be replaced in the near future. Ensure that the material of shelving unit is smooth, non absorbent and easily cleanable. The shelving unit shall be installed so that floor cleaning can be done properly (6 inches gap between floor and shelving).