INSPECTION REPORT Health Protection JCRH-CN723B

PREMISES NAME Boemma Euro Foods And Deli		Tel: (604) 437-5557 Fax:
PREMISES ADDRESS 125 - 5172 Kingsway Burnaby, BC V5H 2E8		INSPECTION DATE January 17, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vitomir Karanovic and Drazenka Karanovic		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: - Operator not present and only staff person present has not completed Foodsafe level 1 (or equivalent) Corrective Action(s): - Ensure that in the Operator's absence, at least one person is present who has completed Foodsafe level 1. Refer to www.foodsafe.ca for course availability. Violation Score: 1

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

Comments

- Deli with retail area and limited take out food service (burek) - Sanitation of premises and equipment satisfacotry - Hot and cold running water supplied to all sinks - Handsink in food prep area and staff washroom supplied with liquid soap and paper towel - Coolers and freezers were operating at required temperatures (4C or colder, -18C or colder): - Walk-in cooler 4C - Deli display cooler 3C - Small display cooler 1C - Retail sliding door cooler 4C - Freezers were operating at required temperatures: - Large chest freezer -19C - Small chest freezer-18C - Retail freezer -20C - No food products being hot held at time of the inspection - Facilities/supplies present for manual dishwashing. Dishwashing sign posted at sinks. Plugs/stoppers present for sink compartments to filled and dishes immersed. - Chlorine bleach present for sanitizing step. Chlorine test strips present to verify sanitizer level. - Sanitizer solution present in spray bottle for santizing food contact surfaces including slicer. Concentration initially measured >200ppm chlorine. Reviewed mixing/dilution ratio (1/2 tsp bleach per litre of water) with staff member at time of inspection. Diluted to 100-200ppm chlorine. Refer to sign for mixing/dilution ratio. Use test strips to verify. - Meat/cheese slicer appears clean/maintained. Slicer is cleaned and sanitized every 2 to 4 hours throughout the day. Log sheet present with times recorded. - Chemicals stored away from food products. - No signs of pest activity noted at time of the inspection. Ensure monitoring is in place and if any signs of pest activity are noted, retain pest control services. Note: Delivery received just prior to inspection. Staff member in the process of putting items away. Ensure all food items are stored on shelving 6" off of the floor.