INSPECTION REPORT Health Protection JSAS-CVGSYQ

PREMISES NAME Uncle Willy's		Tel: (604) 431-0399 Fax:
PREMISES ADDRESS 100 - 6411 Nelson Ave Burnaby, BC V5B 2B9		INSPECTION DATE September 8, 2023	TIME SPENT 3 hours
OPERATOR (Person in Charge) Austin Ngo		NEXT INSPECTION DATE September 15, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 102

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 4 crates of ice cream mix stored at room temperature, internal temp 14 C Corrective Action(s): Product discarded. Potentially hazardous foods must be stored at 4 C or colder for food safety. Violation Score: 15 207 - Previously served food not discarded [s. 15] Observation: Multiple trays of food previously displayed at buffet stored in walk-in cooler. Corrective Action(s): All leftover food product remaining at the end of a meal period must be discarded. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Food utensils stored in soiled containers with food debris. Dishware and food equipment stored on shelving with mouse droppings. Knives stored on soiled magnetic knife strips. Corrective Action(s): All impacted areas are to be thoroughly cleaned and sanitized. Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Wiping rags on counters in kitchen in use without sanitizer solution. Food equipment stored with visible food debris on surfaces. French fry cutter - masher head has build-up of food debris Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip). All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Visibly spoiled produce stored in walk-in cooler. Previously served food stored with new food product. Food items attempted to be covered with poorly sized lids, soiled lids in walk-in cooler. Corrective Action(s): Discard all spoiled product. Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mouse droppings observed throughout premise: - dining room - back corner dead mouse on the floor - mouse droppings stuck to wall behind back wall seating - large buffet - throughout inside cabinet interior mouse droppings and dried urine - dessert station - mouse droppings on counter top next to ice cream machine, on floor in inside corners and torn insulation from mouse activity with dish storage cabinet - storage area outside staff washroom, mouse droppings in corners and on baseboards - food preparation area across from dishwasher - mouse droppings on shelves, food trays, on floor in corners under shelving - receiving corridor - mouse droppings on oil container, on shelving, on floor in corners - janitorial / electrical room - droppings on floor in all corners - walk-in cooler mouse droppings on floor throughout walk-in cooler, under shelving - dishwashing station - mouse droppings on shelving for clean dishware and on counters for sorting soiled dishware - kitchen - droppings on lower shelving among food items and food utensil storage areas Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and 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: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shelving units in dry storage areas, kitchen and walk-in cooler - lower shelves are set close to the floor preventing staff from cleaning areas under shelves. Corrective Action(s): Adjust all shelving units to provide a minimum clearance of 6 inches / 15 cm to allow sufficient clearance to allow for frequent cleaning. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Right wall hot holding unit 53 C. Multiple cracked, chipped and broken plastic containers and lids throughout kitchen and dish storage areas. Corrective Action(s): Repair / adjust warmer to maintain food at 60 C or hotter. All damaged food equipment and utensils are to be discarded. Violation Score: 15

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

Comments

Handwashing facilities maintained throughout premise – warm water supply, stocked liquid soap and papertowel dispensers. Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia Walk-in Cooler 3 C Walk- in Freezer -6 C Kitchen left wall food warmer 90 C Soft serve machine reservoir 4 C Small buffet section: 62 - 65 C, Large buffet section: hot foods 66 - 80 C, cold foods 4 C Soup warmers: 76, 80 C Probe thermometers available for food temperature monitoring. Pest control reports unavailable during inspection.