INSPECTION REPORT Health Protection ECAO-D22ULR

PREMISES NAME Quik Bite (Burnaby)		Tel: (778) 862-1895 Fax:
PREMISES ADDRESS 5236 Rumble St Burnaby, BC V5J 2B6		INSPECTION DATE February 1, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Caro Militar		NEXT INSPECTION DATE February 07, 2024
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 = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two whole cooked tilapias were stacked atop each other at the front counter hot holders -the top one was only at 39 deg C -just cooked within the last hour as per operator Corrective Action(s): Recook the top tilapia and place it in your other glass encased hot holder -do not not overstack hot held foods above the container rim (one whole tilapia only at a time). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Employee washroom has only bar soap available Corrective Action(s): Use single-dispensing soap only such as the pump style ones you have at the other handwash stations Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor area under the cooking line AGAIN is not being adequately cleaned -this was cited in the last routine check in June as well. There are pools of grease, food debris boxes under the cooking line Corrective Action(s): Clean, mop and disinfect under the cooking line nightly as part of your Daily Cleaning Schedule Violation Score: 3

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

Comments

**Operator to send copies of the FOODSAFE certificates (email) -as per operator a number of the workers are taking the course next Monday Walk-in cooler 2 deg C 2-door display fridge 3 deg C 1-door display 3 deg C beef stew 64 deg C bbq chicken 61 deg C sisig 63 deg C steamed rice 68 deg C Reviewed Manual Dishwash method: wash-rinse-sanitize with bleach >100ppm: minimum contact time in the bleach 30 seconds Bleach sanitizer reservoirs for towels >100ppm chlorine residual General sanitation okay -no signs of pests -Orkin Pest Control comes in monthly NOTE: send a copy of the last report to my email