INSPECTION REPORT Health Protection ZDER-BLXU77

PREMISES NAME Green Leaf Cafe		Tel: (604) 444-9802 Fax:
PREMISES ADDRESS 9604 Cameron St Burnaby, BC V3J 1M2		INSPECTION DATE February 19, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ho Hyun Jung		NEXT INSPECTION DATE 1 Month
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 301 noted on Routine inspection # ZDER-BLNS93 of Feb-10-2020 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Food debris noted on counter of "clean" side (left side) of dishwasher while clean dishes were being washing and coming out of the dishwasher. 2. Ice machine unit has orange slime developing inside unit above ice cubes. 3. Food being prepared (chicken being marinated in bags in bin and hard boiled eggs being cooled) in dishpit Correction: Ensure all areas that can come in contact with food or clean dishes remains clean and sanitary. 1. Before starting dishwashing process ensure the dirty dishes are on the "dirty" side and the "clean" side is clean and ready to receive clean dishes from the dishwasher. Do not stored or move clean dishes into an area that is dirty. 2. Clean the inside of the ice machine and maintain it in sanitary condition. Dump ice machine and properly clean and sanitize unit. No mold, slime, mildew should be allowed to grown on the inside of unit. 3. Keep all food and food prep out of dishpit area. Correction date: immediately Code 302 noted on Routine inspection # ZDER-BLNS93 of Feb-10-2020 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Sanitizer buckets not available for wiping cloths. 2. Wiping cloths noted without sanitizer and siting on counters. Cloths appeared soiled with food debris and stains. 3. Cloths are cleaned twice a day in hot water and detergent and replaced every 2 days. Correction: *REPEAT VIOLATION* Ensure that all food contact surfaces are cleaned and sanitized every 2 hours with a clean wiping cloth with at least 100 ppm chlorine detected. 1. Sanitizer buckets must be available at the start of every day and through out the day at 100 ppm - 200 ppm chlorine. Not having enough time to prepare solution is not an acceptable. 2. Wiping must not sit on counters without detectable amounts of sanitizer. Cloths must appear clean. If soiled it must be replaced or cleaned and disinfected in sanitizer. 3. Cleaning cloths twice a day in hot water and detergent is not acceptable. Follow the above point (#2). Staff must be trained and educated on how to properly sanitize surfaces and have sanitizer available at all times during operation.

Comments

Follow-up inspection to report #ZDER-BLNS93 -Sanitizer buckets available with wiping cloths stored in solution through out kitchen. -Bulk sanitizer bucket made at start of day at 200 ppm chlorine and is used to refill buckets in kitchen through out day. *Ensure bulk sanitizer bucket is refilled every 2-4 hours to ensure sanitizer is maintained at 200 ppm chlorine solution. -Test strips available for testing solution -Spray bottles noted with sanitizer labels in kitchen -"Clean" side of dish pit appears to be in sanitary condition. Sign noted on shelf above clean area noting "No food prep after 11:30 am" before dishwashing begins. Area is also cleaned and sanitized before dishwashing commences to prevent possible contamination of clean dishes. -Ice machine in back prep kitchen appears to be in sanitary condition -Walk in cooler is re-organized with raw chicken and beef stored lower and separate from sushi grade fish and ready to eat foods. -Rice scoopers stored outside of rice cooker/hot holding units.