INSPECTION REPORT Health Protection DNGG-CPAP6V

PREMISES NAME Bastion Kitchen		Tel: Fax:
PREMISES ADDRESS 3713 Kensington Ave Burnaby, BC V5B 0A7		INSPECTION DATE February 22, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bob Farahani		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 = 2

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - Wall vent cover above walk-in freezer (facing 2-compartment sinks) is missing. Corrective Action(s): - Replace wall vent cover. [Correction Date: 15-Mar-2023] Violation Score: 1 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: - Construction/ electrical materials/ supplies stored under Alto-Sham Combi Oven. Corrective Action(s): - Remove construction/ electrical materials and supplies from the kitchen and food preparation area. [Correction Date: 01-Mar-2023] Violation Score: 1

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

Comments

- Permit to Operate posted. - FOODSAFE requirements are in compliance at time of inspection. - Handsink is accessible and provided with hot and cold water, liquid soap and papertowels. **Provide a dispenser for papertowels that is readily accessible from handsink. (Papertowels are currently stored inside a container at handsink). - Observed proper handwashing practices take place at time of inspection. Food handler wore gloves and changed gloves and washed hands properly when required. - Walk-In Cooler: 2C - Walk-In Freezer: -22C - Upright Single Door Cooler: -14C (No food stored inside at time of inspection) - Undercounter Prep Cooler - turned off and not in use. No concerns at this time, there is adequate cold storage for current demand use. - Hot Holding Cabinet: >60C - Food storage practices appear satisfactory. Storage is organized and food is protected from contamination. - 200 ppm QUATS sanitizer available to sanitize food contact surfaces. - Low Temperature Chemical Sanitizing Dishwasher: 50 ppm chlorine residual on dish surface. - General sanitation of premises appears satisfactory. - No pest activity noted at time of inspection.