INSPECTION REPORT Health Protection SSZO-AZPPWV

PREMISES NAME BCIT Electrical Building Cafeteria SE1 #67434		Tel: (604) 432-8642 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE June 13, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Cut onions and tomaotes noted at room temperature without time tracking. 2. Inserts at burger prep. area are stored in a big tray with ice; however, the ice is only touching the bottome of the inserts. Corrective Action(s): Ensure inserts are surrounded with ice so that temperature can be maintained at 4oC or less, ice at the bottom only is not sufficient to keep foods under 4oC. Discard cut onions and tomatoes (the ones by Pepsi cooler) after lunch rush. Violation Score: 5

Non-Critical Hazards: Total Number: 2

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Health permit is not posted Corrective Action(s): Ensure health permit is posted in a conspicuous location Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: Take out containers observed facing upward at prep line. Corrective Action(s): Place containers (where food will be placed) downward to avoid any contamination Violation Score: 3

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

Comments

6-door cooler: 3.7oC Pepsi cooler in kitchen: 4oC Pepsi cooler for to-go sandwiches: 4oC Beverage coolers: 4oC to 6oC (no perishable items in cooler) Beverage cooler with juice: 3.8oC Freezers: -6oC to -18oC Hot holding: soup at 62oC to 68oC; meat at 74oC to 78oC Temperatures are monitored and recorded in log Hot and cold running water available Liquid handsoap and paper towel present at handsinks General sanitation is satisfactory No signs of pests at time of visit Quats sanitizer in bucket and dispensing system noted at 200ppm Note: 1. Ensure staff do not store personal beverage in open cups 2. Staff notified that facility will close end of next week for renovation. Our office has not received plans yet. Please be reminded that plans must be approved by our office prior to renovation. Submit plans for review.