INSPECTION REPORT Health Protection DNGG-BS2ULB

PREMISES NAME YVR Prep		Tel: Fax:
PREMISES ADDRESS A5 & A6 - 5279 Still Creek Ave Burnaby, BC V5C 5V1		INSPECTION DATE July 29, 2020	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Ryan Mackay		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Follow-Up
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher Rinse Gauge is not in good working order. Gauge appears to be "stuck" and reading does not appear to reflect actual water temperature during the rinse cycle. Corrective Action(s): Repair and/or adjust unit.Calibration may be required. [Correction Date: August 11, 2020] *Ensure that wash and rinse temperature gauges are in good working order so that daily monitoring can take place per the Sanitation Plan. Note: 78 deg.C at dish surface (min/max thermometer) at time of inspection. Violation Score: 3

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

Comments

**Most operations using the shared facilities at the premises and YVR PREP state that dishwasher minimum wash and rinse temperatures are monitored daily to verify that the unit is operating properly. When the gauges are not in good working order, operators are unable to monitor and verify that the unit is working properly and that the rinse temperature reaches at least 82 deg C to adequately sanitize dishes/ equipment/ utensils. YVR PREP operator must demonstrate that they are able to properly maintain and manage the premises and facilities. **Daily temperature monitoring and maintaining records are useful methods for operators to use to verify that unit is working properly daily. COVID-19 PRECAUTIONS: - Operator advised that signs and stickers to remind patrons to practice physical distancing have been ordered. In the meantime, use temporary measures (e.g. tape, etc.) to make markings along window and sidewalk where patrons line up to collect food orders. - COVID-19 Safety Plan has been developed and is posted. *** Document requires revisions - discussed with operator. Revise document and post updated document. **Ensure that document is regularly updated and meets the requirements of WorkSafeBC. *** COVID-19 Safety Plan resources and information can be found at www.worksafebc.com **Refer to https://www2.gov.bc.ca/gov/content/health/about-bc-s-health-care-system/office-of-the-provincial-health-officer/current-health-topics/covid-19-novel-coronavirus for updates to ORDERS issued by the Provincial Health Officer (Pursuant to Sections 30, 31, 32, and 39(3) of the Public Health Act).**