INSPECTION REPORT Health Protection ECAO-D2FNUX

PREMISES NAME Old Farmhouse Kitchen		Tel: (604) 761-0845 Fax:
PREMISES ADDRESS 7985 N Fraser Way Burnaby, BC V5J 0A4		INSPECTION DATE February 14, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) S. Bradley Chong		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 = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer reservoirs for wiping towels in the back kitchen measured at ~0ppm chlorine concentration Corrective Action(s): Maintain bleach sanitizer solutions >100ppm for adequate sanitizing of food contact surfaces NOTE: operator to obtain Chlorine Test Strips (range between 0-200ppm) for monitoring sanitizers Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed worker wash hands with disposable gloves on Corrective Action(s): Disposable gloves must be discarded when contaminated -contamination point --> dispose gloves --> wash hands --> place new gloves on. If this cannot be maintained then discontinue use of gloves and wash hands regularly Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Disposable cups used for bulk foods Corrective Action(s): Use only washable scoopers stored in the food handle up or in a washable container outside of the food Disposable cups will degrade after repeated use Violation Score: 3

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

Comments

-standing cooler: 3 deg C -2 door cooler: 4 deg C -Display Pepsi cooler: 3 deg C -Prep cooler: 4 deg C -retail display coolers: all at or below 4 deg C - Hot holding: soup: 64 deg C / 63 deg C -High Temperature Washer final rinse 76 deg C at plate first cycle -Bleach sanitizer spray for dining tables >100ppm chlorine residual Handsinks have paper towels dispensed, pumped soap, hot/cold water and clear for use General sanitation okay -no signs of pests NOTE: the extra dishwasher chemical vats not in daily use should be placed in the mop room to ease cleaning in dishpit floor area Pest Control comes in regularly combined with processor next door