INSPECTION REPORT Health Protection LKIM-DGDS78

PREMISES NAME BCIT Town Square Cafe SE2 #67439		Tel: (604) 432-8642 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE May 5, 2025	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mebs Lalani		NEXT INSPECTION DATE May 06, 2025
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Front hand sink is malfunctioning. Staff are using back hand sink for hand washing purposes. Hand sink does not have hot water. Water coming out of the faucet is cold. . Corrective Action(s): Ensure sink is investigated by maintenance. On demand hot water tank should be capable of producing enough hot water to meet with demand. . Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

COMMENTS - Facility in GOOD sanitary condition - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving units temperatures of greater than or equal to 60 degrees Celsius - all hot holding items in taco station measured to be at or above 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (74) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Raw meat stored away from Ready to Eat food items - Proper tong use methods observed for cooked food items at grill - colour (red) handle for raw meat items - Proper cooling methods observed for previously cooked food items – use of ice bath - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Dipper well in use at time of inspection - GOOD JOB! - Hair restraints in use - Hair Nets - Light covers in place - Cooler handles and seals in good sanitary condition - Thermometers in all cooler and freezer units - Temperature records maintained - Good hand washing practices observed - EXCELLENT WORK! - Three different staff members observed to wash hands today - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level one or equivalent Certified staff present during inspection