INSPECTION REPORT Health Protection JSAS-C3TS57

PREMISES NAME Uncle Tetsu Japanese Cheesecake		Tel: (604) 620-3760 Fax:
PREMISES ADDRESS 256 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE June 9, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nathan Oliveira		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Trace mouse droppings on floor along left side of oven and back alcove behind. Corrective Action(s): Thoroughly clean area to remove all debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 3

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

Comments

Handwashing facilities maintained. Premise sanitation is satisfactory. Professional pest control service in place. Both sanitizer feeder systems dispensing 200 ppm Quaternary Ammonia 3 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 200 ppm Quat) Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm. Ensure sanitizer containers are refreshed frequently to maintain adequate sanitizer concentration. Walk-in Cooler 4 C Left undercounter cooler 1 C Middle undercounter cooler 3 C Right undercounter cooler 1 C Baked cheesecakes are monitored for 2 hour ambient temperature shelf life. Unsold cheesecakes are refrigerated for later rusk preparation. COVID-19 Safety Protocols: - COVID-19 Safety Plan in place - Handwashing protocols in place - Mask and faceshield protocols in place, staff observed wearing facial masks and faceshields. - Protective barriers installed at front service station - Staff complete health screening prior to beginning each shift - High touch surface disinfection schedule in place, 1000 ppm chlorine (20 ml bleach / 1 liter water) used for disinfection of surfaces