Fraser Health Authority



INSPECTION REPORT
Health Protection
240974
PREMISES NAME
Norland Grill
Tel: (604) 291-0931
Fax:
PREMISES ADDRESS
2701 Norland Ave
Burnaby, BC V5B 3A9
INSPECTION DATE
February 1, 2019
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Kyoung Ok Kim
NEXT INSPECTION DATE
February 07, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): OBS: sandwich cooler and glass door cooler not maintained below 4 deg. C. Food temperatures checked to be between 6 deg. C - 10 deg. C. (sliced tomatoes, raw ground beef, chicken, dehli meat). A container of raw ground beef was 22 deg. C at room temperature. The air temperature was measured below 4 deg. C during inspection.
Corr. Action(s): Monitor the temperature of the coolers to ensure potentially hazardous foods are maintained at 4 deg. C or below. Discard the container of raw beef.
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: OBS: The shelving units at the back appears uncleaned. It had sugar spill and appeared sticky. the dry goods in paper packaging was not stored 6'' above the floor and did not allow for visual inspection for cleanliness and floor is not able to be cleaned.
Corr. Actions: Clean and sanitize the dry goods shelving units. Provide proper shelving units for the dry goods at the back. They should be stored at least 6'' off the floor.
Date To Be Corrected By 1 week
Corrective Action(s):
Violation Score:

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation (CORRECTED DURING INSPECTION): OBS: The glass sliding door cooler did not have a thermometer
Corr. Action(s): Put a thermometer in the cooler to properly monitor for temperatures.
Corrective Action(s):

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

Comments:
-hot holding temperature 64 deg. C - 72 deg. C.
Chicken 64 deg. C
Beef 72 deg. C
Rice 67 deg. C
-Sanitizer was at 200 ppm
-High tempertaure dishwasher at 75.4 deg. C
-Washroom had soap and paper towels and hold/cold running water
-Handwashing station stocked with soap, paper towels and hot/cold running water
-Operator had valid Foodsafe level 1 certificate
-cooking temperature of noodles at 84 deg. C
-exhaust canopy appeared cleaned, grease-free.
-NO pests observed