INSPECTION REPORT Health Protection LKIM-D2VTJQ

PREMISES NAME BCIT Habitat		Tel: (604) 431-4918 Fax: (604) 434-3809
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE February 28, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mike Neal		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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One bottle of medication stored in amongst food items on top shelf Staff beverage in food preparation area. . Corrective Action(s): Ensure medication (if required to be stored in cooler) is stored on lowest shelf Ensure staff beverages are all stored together at side designated area and not in food preparation areas on food preparation surfaces. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Janitorial staff are not cleaning floors in hard to reach areas. Fries observed along grill area floor under equipment across from grill at quantity that would suggest items were left over from previous night(s) and not properly cleaned. . More cleaning and organizing of back areas. Since equipment has relocated from Wayburne the Habitat facility is stretched to capacity for storage. . Some containers storing food equipment in back area require cleaning as food debris has accumulated inside. . Corrective Action(s): Discuss cleaning of floors with janitorial staff. Hard to reach areas of floor must be cleaned to prevent against rodent infestation. BCIT struggles with rodent infestation and any additional food on floor will not help to reduce infestation. Currently this facility does NOT have active rodent infestation and it would be ideal to keep it this way. . Relocate any items either to storage areas or disposal. Do not keep any item not necessary for business as facility does not have adequate storage for this. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: One under counter cooler gasket requires replacement. Shelving in walk-in cooler unit is rusting. . Corrective Action(s): Repaint/recover/replace shelving. - Item to occur when weather improves . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Glasswasher achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine at the glass - Test strips available for use for bar glasswasher - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper tong use methods observed for cooked food items at grill - tongs on ice - Proper thawing techniques observed - items in cooler unit - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed at night and tight fitting - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight; Beverage dispensing nozzle in good sanitary condition - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Ensure sanitizer solution in EACH food preparation area (minimum grill, back prep area and any side prep area) if food preparation is occurring