INSPECTION REPORT Health Protection 246570

PREMISES NAME Pavilion NE1		Tel: Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE July 18, 2019	TIME SPENT 3 hours
OPERATOR (Person in Charge) Mike Neal		NEXT INSPECTION DATE July 19, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observation: In line cooler noted at 5.6 deg. C. Prep cooler inserts (mushrooms, sliced tomatoes) noted at 5.8 deg. C. Operator discards and replenishes foods every 2 hours. Correction: All potentially hazardous foods must be kept at 4 deg. C or below. Operator is to discard foods reading above 4 deg. C after 2 hours. Operator must ensure storage of foods overnight in walk in cooler. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observation: Cleaning cloths were left on food contact surfaces without the use of sanitizer. One spray bottle noted at 100 ppm Quats. Correction: Operator is to keep cleaning cloths submerged in at least 200 ppm Quats. Ensure all spray bottles are kept at 200 ppm Quats. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Observation: Handsink broken at coffee bar. Staff used the prep sink to wash hands, with mugs in the sink. Correction: All handwashing stations must be equipped with hot/cold running water, soap, and paper towels. Operator is to have all staff use the handsink near the pizza prep area to wash hands and not the prep sink. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observation: General sanitation lacking under equipment and in hard to reach areas. Date To Be Corrected By: Today Correction: Operator is to clean areas at least once per week. Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Observation: In line cooler noted at 5.6 deg. C Date To Be Corrected By: Today Correction: Operator must have unit serviced or replaced. 2) Observation: Cooler near pizza prep area not in good working order. Date To Be Corrected By: Today Correction: Operator must have unit serviced or replaced. 3) Observation: Handsink in coffee bar area not in good working order. Date To Be Corrected By: Today Correction: Operator must have handsink serviced and equipped with hot/cold running water, soap, and paper towels. Corrective Action(s):

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

Comments

This inspection done by an EHO student. Comments: -Walk in cooler noted at 2 deg. C -2-compartment freezer noted at -14 deg. C -Hot inserts noted between 61-65 deg. C -Hot held rice noted at 63 deg. C -Hot holding pots noted between 61-71 deg. C In Coffee bar: -Milk cooler noted at 4 deg. C -Display cooler noted at 3 deg. C -Sandwich cooler noted at 1.1. deg. C -Drinks cooler noted at 4 deg. C -Prep cooler containing yogurt noted at 4 deg. C -Cold inserts noted between 2-3 deg. C -Pizza sauce noted at 0 deg. C -Frozen fruit inserts noted between -14 deg. C to -16 deg. C -Ice cream freezer noted at -17 deg. C -Hot holding soups noted between 62 deg. C to 72 deg. C -Manual warewashing procedures were reviewed with staff. Procedures were satisfactory. -No signs of pests at the time of inspection. Pest control is in place by Orkin. Operator is to e-mail the most recent invoice to the EHO. -Operator has Food Safe Level 1 certificate. -Permit was posted in a prominent location. -Food was protected from contamination.