INSPECTION REPORT Health Protection ABAI-APDQU8

PREMISES NAME Executive Hotel Burnaby - Restaurant		Tel: (604) 298-2010 Fax: (604) 298-1123
PREMISES ADDRESS 4201 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE July 18, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Pierre Barbey		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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Noted some food debris under and around the cooking equipment on the cookline as well as under the shelving units in the dry storage area. Corrective Action(s): Clean up all food debris in the above noted areas. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Noted some broken/cracked tiles in the premises. Hole noted in tiles under one legs of the altosham combi oven. Corrective Action(s): Repair/replace broken/cracked tiles as part of ongoing maintenance. Repair hole in the floor as soon as possible, prior to next routine inspection. Violation Score: 1

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

Comments

*Note: premises no longer offers lunch - only breakfast and dinner. No food preparation/handling was taking place at time of inspection. All hand wash stations were fully equipped with soap, paper towel, hot and cold running water. All coolers 4C or less (walk in, prep coolers, upright sliding two door cooler...etc) Walk in freezer -12C No hot holding available at time of inspection. Temperature logs maintained up to date. Proper cooling procedures were taking place at time of inspection (pot of soup cooling in sink with ice bath) No obvious sign of pest activity noted at time of inspection. Meat slicer was taken a part and appeared clean at time of inspection. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Quat sanitizer at source and in spray bottles 200ppm. Reminded manager and staff to keep wiping cloths stored in sanitizer solution during operation. High temperature dish washer achieved 71C (with thermolabel). All stored foods appeared protected (ie. stored off the ground, covered, lights had covers..etc)