INSPECTION REPORT Health Protection 256169

PREMISES NAME Hart House Restaurant		Tel: (604) 298-4278 Fax:
PREMISES ADDRESS 6664 Deer Lake Ave Burnaby, BC V5E 4H3		INSPECTION DATE August 25, 2022	TIME SPENT 2.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 30, 2022
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 = 36

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple coolers ambient tempertures measured > 4 deg.C. Foods inside cooler probed using min/max thermometer 1) Upstairs glass door (eggs 13 deg.C, whipping cream 12 deg.C) 2) Dessert prep under counter cooler (vanilla paste 12 deg.C) 3) Walk in cooler (soup 9 deg.C, olives 12 deg.C, fat 10 deg.C) Corrective Actions: All potentially hazardous foods discarded or moved for walk in All cold foods must be held < and/or = 4 deg.C to prevent pathogen growth Corrective Action(s): Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot hold soup measured 35 deg.C Corrective Action: Soup discarded All hot foods must be held > and/or = 60 deg.C to prevent pathogen growth Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Upstairs had sink has no paper towel 2) Main kitchen hand sink by backdoor blocked by stack of pans Corrective Actions: Ensure all handsinks are fully stocked with soap, paper towel, hot and cold running water, and are easily accessible at all times Handwashing and hand hygiene are important to food safety Corrective Action(s): Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employee is reusing towel for hand drying. Corrective Action: Employee educated on proper hand washing procedures including drying hands with disposable towels Reused towels can become soiled over time and encourage growth of pathogens Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Multiple coolers ambient temperatures > 4 deg.C 1) Upstairs glass cooler 10 deg.C 2) Dessert prep undercounter 10 deg.C 3) Basement walk in cooler 9 deg.C 4) Vegetable walk in cooler in commisary 14 deg.C 5) Bar cooler under counter 9 deg.C Corrective Action: Have all coolers serviced. Coolers must keep food < and/or = 4 deg.C to prevent pathogen growth Date To Be Corrected By: Aug 30 Corrective Action(s): Violation Score: 15 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Lights above dishwasher on wall, lights in food prep area of outdoor comissary lack plastic shields Corrective Action: Obtain plastic shields or plastic wrap for lights. Lights must be protected by plastic to prevent contamination due to breakage in food prep areas Corrective Action(s): Violation Score: 1

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

Comments

Main kitchen - Walk in cooler 9 deg.C - far right under counter cooler 4 deg.C - middle right under counter 3 deg.C - Middle left under counter 4 deg.C - far left under counter 3 deg.C - Dessert prep under counter 10 deg.C Bar - under counter cooler 9 deg.C - Glass mini cooler 4 deg.C Upstairs - Glass door cooler 10 deg.C - 2 door under counter 4 deg.C Outside White freezer -20 deg.C Stainless steel -14 deg.C Chest freezer -19 deg.C Vegetable walk in 14 deg.C Walk in cooler 3 deg.C Walk in freezer -6 deg.C Sanitizer measured 200ppm quats in dispenser and spray bottles Chemical dishwasher measured > 50ppm chlorine In use rags stored in sanitizer bucket Vent hood very clean Food storage well organized, items stored in covered food grade containers, elevated > 15cm off the floor, with raw meat stored below or separately from RTE Food cooled using large metal sheet trays before placing in coolers No pest activity observed General sanitation satisfactory Operating Permit posted in conspicuous location Suggested to get plastic flaps for walk in coolers to help maintain temperature Follow up inspection Tues Aug 30