INSPECTION REPORT Health Protection ECAO-AHJUAH

PREMISES NAME BCIT Habitat		Tel: (604) 431-4918 Fax: (604) 434-3809
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE January 12, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mike Neal		NEXT INSPECTION DATE 4 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor Areas are not being mopped nightly consistently -debris observed under counters, shelves Corrective Action(s): Your night crew must be mopping and disinfecting kitchen floor areas every night Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): In-Use utensils stored in sanitizer buckets at food line Corrective Action(s): Do not store utensils in sanitizer -will harbour continants. Use clean empty containers and ensure the utensils are washed a minimum of every 4 hours Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A number of goods being stored directly on the ground. Dishware, trays and other goods on the floor makes it difficult to clean and disinfect the floors for example with the mop Corrective Action(s): As much as possible maintain goods >15cm off the floor on your shelves to facilitate cleaning, lessor areas where pests can harbour and maximizing efficiency of your pest control traps Violation Score: 3

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

Comments

Temperature Controls: All fridges must maintain foods at or below 4 deg C: -Walk-in 2 deg C (tomatoes) -good organization: raw meats/seafoods on lowest shelves -al goods off the floor -leftside preparation cooler 3 deg C (chicken) -rightside preparation cooler 2 deg C (wraps) -2-door undercounter 3 deg C (cheese) -stove 2-door undercounter 2 deg C (raw pattie) -1-door upright display 3 deg C (sauce) -mini-1-door display 3 deg C (pop) -bar fridge 3 deg C (alcohol) Note: sandwiches on ice trays are held out from 11am to 2pm then discarded -Okay: do not exceed 4 hours here Hot held foods must maintain foods at or above 60 deg C: -mushrooms 68 deg C -gravy 64 deg C -cream of broccoli 71 deg C -minestrone 69 deg C Note: discussed with operator of possibly getting an additional heating element for the front display area: -ensure heating element can heat from the bottom and the top with heat lamp maintaining hot held foods >60 deg C -sneeze guard is present -NSF Certified and for commercial use Chemical Controls: Main low temperature chlorine sanitizing washer residual must be >50ppm as per test strips: Bar low temperature chlorine sanitizing glasswasher >50ppm as per test strips: -checked and verified QUAT-type sanitizer buckets must be maintained >200ppm as per test strips: -checked and verified Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used -yes Daily tracking sheets maintained for fridges, hot holders and mechanical washer bleach residual, QUAT sanitizer buckets: -yes -good General Sanitation -no signs of pests Professional pest control comes on a regular basis: yes -live traps observed throughout premise Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access -yes Fetal alcohol signs prominently displayed in women's and handicapped washrooms Any questions regarding these health reports contact me: 604-918-7522