INSPECTION REPORT Health Protection JSAS-CYARPP

PREMISES NAME New York Fries (Metrotown Centre)		Tel: (604) 430-4974 Fax:
PREMISES ADDRESS 335 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE December 7, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hugh McLellan		NEXT INSPECTION DATE December 14, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Repeat violation. Prepared gravy in upright cooler, internal temp 15 C. Prepared cheese sauce in upright cooler, internal temp 9 C. Corrective Action(s): Product discarded. Food Safety Plan does not support cooling procedures for food products. Prepare gavy, cheese mixes as needed in a cook / hot hold manner only. Violation Score: 5 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Repeat violation. Front counter and back counter weiner grill rollers all thermostats set to 150 F (65 C). 65 C is inadequate to reheat / cook food product. Food Safety Plan not available for reference to review cooking procedure. Corrective Action(s): Unless approved corporate Food Safety Plan says to the contrary, weiners are to be reheated to 74 C internal temperature. Afterwards, cooked weiners can be hot held at 60 C or hotter. Front grill to be used for hot holding of cooked weiners. Back grill to be used to reheat / cook weiners. Staff adjusted all grill rollers to reheat all product. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Premise sanitation is satisfactory. Professional pest control service in place. Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm. 3 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 200 ppm Quat) Left upright cooler 1 C, Right upright cooler 4 C Beverage cooler 4 C Chili 81 C, Butter chicken 85 C, Pulled pork 90 C, Cheese sauce 83 C, Gravy 75 C Storage room: Upright freezer -18 C, Upright cooler 2 C Note: - floor tile grout has worn away and due for replacement - future renovation to include floor drainage to allow for more effective floor cleaning