INSPECTION REPORT Health Protection 230392

PREMISES NAME Big Star Sandwich Co		Tel: (604) 431-0373 Fax:
PREMISES ADDRESS 3736 Canada Way Burnaby, BC V5G 1G4		INSPECTION DATE July 12, 2018	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Aukeerat Grewal		NEXT INSPECTION DATE July 13, 2018
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Operator informed us that they cool down cooked meats by leaving in the room temperature for 15 minutes to let the steam escape then transfer meats to the cooler. Large chunks of cooked meats covered in aluminum foil noted. The operator said the meats were taken out at 11:00 AM. Their temperature log stated that meats were taken out at 8:30 AM then cooled down, which contradicts the operator's claim. Pictures of their temperature log for July 11 and July 12 were taken. The same practice was noted in previous report (inspection report 238956). Corrective Action(s): This is not an adequate cooling practice. A cooling procedure was reviewed during the previous inspection. We previously agreed to use blast freezer to quickly cool down meats to ~20 deg. C then transfer the meats to the cooler. Putting hot meats into the cooler will stress the condenser which will increase the overall temperature of the cooler. Majority of cooling must be done in room temperature or blast freezer with smaller pieces as we discussed. Review of cooling procedure and proper record keeping with the staffs is required. Violation Score: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Roasted beef, hams, and cheeses noted at 8 - 14 deg. C in cooler #1. Some items were from last night, and some were from this morning (4 hours passed). Staffs weren't able to identify which batch was from yesterday and which was from this morning. Corrective Action(s): Following items were individually probed then discarded due to time and temperature abuse: -6 trays of roast beef -2 sealed jumbo black forest ham -2 sealed capocollo -2 opened jumbo black forest ham -1 opened capocollo -2 unopened boxes of sliced cheese -2 opened boxes of sliced cheese -1 bag of grated cheese Violation Score:

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cooler #1 display panel was not functioning. Cooler's air temperature noted at 8 deg. C. A staff adjusted a dial in the back of the cooler from 4 deg. C to 1 deg. C. A small amount of ice build up noted in the cooler by the air exhaust. Ice was removed by my request. Both attempts did not change the air temperature. Corrective Action(s): Cooler #1 requires professional service to maintain its temperature at or below 4 deg. C. Meanwhile, do not use cooler #1 to store any potentially hazardous foods. Do not use the cooler #1 until a temperature is verified by myself. Correction date: July 13, 2018

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

Comments

This inspection done by EHO student. Comments: -Handwashing stations equipped with hot/cold running water, liquid soap, paper towel -Health permit posted -General sanitation adequate -QUATS sanitizer at 200 ppm. Test strips available -No sign of pest -High temperature dishwasher sanitizing cycle: 78 deg. C -Slicer in sanitary condition -Dry storage adequate -Cooler #2: 3 deg. C -Cooler #3: 4 deg. C, inserts: 3 deg. C -Cooler #4: 3 deg. C, inserts: 3 deg. C -Freezer: -10 deg. C -Drink cooler: 5 deg. C (no perishable items noted)