INSPECTION REPORT Health Protection ECAO-D2PRGP

PREMISES NAME Courtyard Terrace		Tel: (778) 888-0764 Fax:
PREMISES ADDRESS 3730 Burke St Burnaby, BC V5H 1A3		INSPECTION DATE February 22, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Prem Nand Singh		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 = 14

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed worker wipe hands on apron after handwashing Corrective Action(s): Aprons are only for protecting underlying clothes, by wiping hands on aprons is a contamination point. Use the paper towels provided. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Shelled eggs stored above ready-to-eat foods in Walk-in cooler main floor Corrective Action(s): Store raw eggs below ready-to-eat foods in case of breakage Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: See Code 306 for details Corrective Action(s): Maintain pest control services Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mouse droppings observed under the dishpit area and under a few shelves in the basement dry storage room. Did not observe any contaminated/tampered food product Pest control comes in regularly -last work report checked and no activity noted in the food areas Corrective Action(s): Workers must be checking EACH MORNING for rodent activity -using a high powered flashlight (phone light too weak) checking for rodent droppings and necessary cleaning/sanitiing Remove the empty chemical buckets under dishpit to facilitate monitoring Violation Score: 3

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

Comments

-Walk-in cooler 2 deg C -Walk-in cooler basement 3 deg C -Walk-in freezer -20 deg C Hot held foods must maintain foods at or above 60 deg C: -none at time of inspection High temperature washer 74.3 deg C at plate level (first cycle) QUAT-type sanitizer dispenser/buckets >200ppm residual as per strips Daily tracking sheets maintained for fridges and washer rinse cycle Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access