INSPECTION REPORT Health Protection ECAO-BCMMYU

PREMISES NAME Courtyard Cafe		Tel: (604) 294-7366 Fax:
PREMISES ADDRESS 4949 Canada Way Burnaby, BC V5G 1M2		INSPECTION DATE May 29, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Louise Smoorenburg		NEXT INSPECTION DATE May 31, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 37

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature washer not reaching adequate rinse temperature. Multiple cycles tested and at plate temperatures showing 64 to 69 deg C Corrective Action(s): Repair washer immediately. Operator to Manually Wash dishware in the meantime: wash-rinse-sanitize with QUAT sanitizer -see sign provided Violation Score: 25

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back screen door -netting has come undone and door is not secure Corrective Action(s): Repair/replace the netting and secure the door (flush against the door frame) Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature washer is not reaching adequate rinse temperature Corrective Action(s): Repair washer NOTE: Daily log sheets should be maintained for fridges, hot holders and dishwasher Violation Score: 9

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

Comments

Temperature Controls: -2-door upright stainless left side 3 deg C -2-door upright stainless right side 3 deg C -small preparation cooler 4 deg C -large preparation cooler 4 deg C -2-door display cooler 3 deg C -Hot held vegetable soup 64 deg C Chemical Controls: -QUAT sanitizer dispenser and buckets >200ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation good -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access