Fraser Health Authority



INSPECTION REPORT
Health Protection
JKWK-BDCPWW
PREMISES NAME
Electronic Arts Vancouver #63111 - Phase 2 Kitchen		Tel:
Fax: (519) 679-6946
PREMISES ADDRESS
4334 Sanderson Way
Burnaby, BC V5G 4X1		INSPECTION DATE
June 21, 2019		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Kelly Contreras		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: 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 (CORRECTED DURING INSPECTION): 1. Water bottles and bottles of beer stored right next to hand washing station.
2. In dry storage room boxes of Perrier water and Heineken stored directly on the ground.
3. Yellow insulation found on the fans of walk in freezer and on some packaged foods.
Corrective Action(s): 1: Do not store food products or equipment right next to hand sinks without splash guards to prevent contamination.
2. Do not store food products directly on the ground. Food products need to be stored at least 15 cm off the ground on shelving.
3. Remove floating insulation and repair freezer unit.

Correction required today.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Walk in freezer unit insulation is loose and can be found falling onto food products and shelving.
Corrective Action(s): Clean unit and repair unit. Ensure cooler unit does not contamination food storage. Correction required today.
Violation Score: 3

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

Premise is sanitary. No signs of pests at the time of inspection.
Facility currently preparing catering service.
All hand sinks in use with liquid soap, paper towels and running water.
Hot and cold water available.
Quat sanitizer in use in buckets at 300 ppm.
Dishwasher final rinse at 73.9C at the plate as per min/max probe.
Ice machine is sanitary with dedicated scoop.
Dry storage area is adequate.
Chemical storage room is satisfactory.
Equipment in good working order.
Staff demonstrate good personal hygiene and food safety practices.

Stand up cooler at 3.9C cheese, walk in cooler chicken wings at 4C, walk in freezer at -18C curley fries,
Hot holding units at 60C or above.
Temperature monitoring and logs available for all units.
Perishable goods used for preparation are cooled in ice during cooking process and used up within 2 hours.
Staff washrooms are sanitary with fully stocked hand sinks.
Permit posted in visible location.