INSPECTION REPORT Health Protection RWOG-CSCU24

PREMISES NAME Liberty Place		Tel: (604) 526-9933 Fax: (604) 526-2207
PREMISES ADDRESS 7899 17th Ave Burnaby, BC V3N 1M1		INSPECTION DATE May 31, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nathaly Muise		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw eggs stored beside cardboard box of grape tomatoes. Corrective Action(s): Ensure raw eggs/meat are stored below and away from ready to eat foods. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted in closet where smaller chest freezer is located. Corrective Action(s): 1) Clean and sanitize area where droppings are noted. 2) Contact pest control technician and follow all recommendations. Violation Score: 3

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

Comments

General: - handwashing stations stocked with soap, paper towels and hot and cold running water - sanitizer measured 200ppm in the spray bottle** - wiping cloths must be stored in sanitizer when not in use - dishwasher reached 71C at the final rinse cycle - ensure that foods are cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less - temp logs mostly maintained (few days are missing) - screen door in place - good handwashing noted - chef was washing hands every time he exited and re-entered the kitchen ** Note: Sanitizer used in kitchen is D-4055 (blue). The other sanitizer (red in colour) used for resident tables indicates that the surface must remain wet for 10 minutes for effectiveness, and that an additional potable water rinse is required if the surface makes direct contact with food. Temperatures: - upright cooler (kitchen): 2C - upright freezer (kitchen): -17C - fridge/freezer combo: 4C/-16C - chest freezer in closet: -22C - chest freezer in office: -18C - no hot held foods at time of inspection