INSPECTION REPORT Health Protection ECAO-BSUUVS

PREMISES NAME Boemma Euro Foods And Deli		Tel: (604) 437-5557 Fax:
PREMISES ADDRESS 125 - 5172 Kingsway Burnaby, BC V5H 2E8		INSPECTION DATE August 26, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vitomir Karanovic and Drazenka Karanovic		NEXT INSPECTION DATE 5 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw shelled eggs stored above ready-to-eat foods in 2-door display fridge next to Walk-in cooler Corrective Action(s): Store raw shelled eggs below ready-to-eat foods in case the eggs are cracked and are leaking Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Condenser grill covered with dust/mildew in Walk-in cooler Corrective Action(s): Clean and disinfect regularly to prevent buildup Violation Score: 3

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

Comments

Temperature Controls: -8-door display cooler 3 deg C right side, 3 deg C center, 4 deg C left side -Walk-in cooler 4 deg C -2-door front display at 9 deg C NOTE: this fridge is labelled as "Shelf-Stable Only" no perishables stored inside except for display purposes -2-door back display 4 deg C -1-door back display 3 deg C -Burek Pies in hot holder not for sale as per operator -at room temperature and unit was off (4pm) -it is only for display purposes after lunch -frozen ones are available -ensure the pies are maintained at >60 deg C during sale of Chemical Controls: -reviewed Manual Dishwash Method with worker: wash-rinse-sanitize with bleach >100ppm then air dry -Chlorine test strips available for monitoring concentrations Manual Dishwash sign posted for review -bleach sanitizer spray >100ppm chlorine residual used with paper towels General Sanitation okay In-Use Utensils: Meat slicer is disassembled cleaned and sanitized every 2 hours as per operator -do not exceed 4 hours -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Reviewed COVID-19 Protocol: -Safety Plan missing -provided operator with WorkSafeBC Safety Plan document -operator is to complete and email me the completed document within 3 business days -once completed post the Safety Plan at your worksite -**the two dining tables outside are too close -the backs of the chairs must be 2m apart for each table -operator removed one of the inner chairs -FHA sick warning sign posted at entrance -**Post the Maximum Occupancy sign at front entrance -**there is no plexiglass divider at point of sale cashier area -customers are too close during transactions -operator should either: 1. obtain a plexiglass divider at cashier area 2. wear the face shield 3. block off / mark off the area in front of the cashier area so the customer is at least 2m distant from cashier -**operator has provided a sanitizer dispenser at front entrance -a sign indicating it's use prior to entering should also be displayed -for example: "Sanitize hands before entering"