INSPECTION REPORT Health Protection DSOG-CSST8W

PREMISES NAME Northern BBQ		Tel: (604) 366-3068 Fax:
PREMISES ADDRESS B - 5595 Kingsway Burnaby, BC V5H 2G5		INSPECTION DATE June 14, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Howe Lau/Terry Zhou		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 58

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Three trays of raw eggs stored at room temperature. - Four jugs of soy milk stored at room temperature. - Sliced green onions, cilantro, and minced garlic stored at room temperature. Corrective Action(s): - Discard all the foods noted above. All cold potentially hazardous foods must be stored inside the cooler at < or = 4C. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer missing in the main kitchen. Staff prepared new sanitizer at 100ppm chlorine bleach concentration. Corrective Action(s): You must have more than one surface sanitizers stored in designated bins at 100ppm at all times to regularly sanitize food contact surfaces. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Dirty tong stored inside the front handwashing sink in the kitchen. The soap dispenser is empty. - Food basket stored inside the middle handwashing sink in the kitchen. - There is no soap dispenser at the back handwashing station. Corrective Action(s): - Do not store any cooking equipment inside the designated handwashing sinks. This is only for handwashing. - Install soap dispenser at the back handwashing station. Provide liquid hand soap bottle in the meantime. - Refill all soap dispensers. Violation Score: 15

Non-Critical Hazards: Total Number: 5

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Missing daily temperature log, as per requirement from report #ECAO-CP9VC9. Corrective Action(s): Immediately begin daily temperature log for all coolers. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Dead mouse found in the mouse trap. Corrective Action(s): Dispose the dead mouse. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Significant build up of grease on the ventilation hood/exhaust system. Operator has failed to provide invoice from the most recent professional cleaning. - Build up of grease build up inside the walk in cooler and upright cooler (by the walk in cooler). Corrective Action(s): - Schedule a professional cleaning of the ventilation hood/exhaust system. - Clean the equipment noted above. Correct by: One month. Violation Score: 9 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: - Crepe machine being used beside the cooking line. - Multiple portable wooden burners (with sheets of tin foil and candles) in use for customer tables. This has been noted in report #ECAO-CP9VC9. Corrective Action(s): Remove the crepe machine and wooden burners. Get clearance for their use by the Fire Department first. Failure to comply will result in further enforcement. Violation Score: 5 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: There is no adequate pest control management system in place. There is one mouse trap in the dry storage room. Corrective Action(s): Hire a professional pest control company for an assessment and at min monthly pest control inspections. All restaurants must have an integrated pest management system as part of their Sanitation Plan. Submit a copy of the contract to the health inspector. Correct by: One month Violation Score: 3

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

Comments

- General sanitation is needs improvements. - Dishwasher dispensed 50ppm chlorine bleach concentration during the final rinse cycle. - Dry storage room (outside kitchen) has adequate space and wire racks. - Washrooms appear to be in sanitary condition. Handwashing stations fully stocked. - Operating Permit with a valid decal posted in a conspicuous area. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Keep all photocopies of the original FOODSAFE level 1 or equivalent on site for review by the health inspector. Temperature control: - All coolers < or = 4C - All freezers < or = -18C - Working thermometers inside refrigeration units.