INSPECTION REPORT Health Protection ECAO-AEDSX3

PREMISES NAME 7-Eleven #26241		Tel: (604) 438-1711 Fax:
PREMISES ADDRESS 3790 Canada Way Burnaby, BC V5G 1G4		INSPECTION DATE October 3, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Hard-to-reach areas such as under fridges, shelves, machines are laiden with food/dirt/garbage: -of note the 2-door freezer in the back storage -under front area shelving under ovens and hot holding equipment -under coffee self-service island -under 2-compartment sink Note: this is a reoccurring problem for cleaning as noted in the last routine inspection in June -further repeats will require increases in enforcement (ie. Correction Orders, tickets) Corrective Action(s): Clean and disinfect these areas regularly at least every 2 weeks or as needed Violation Score: 9

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

Comments

Note: In-use utensils such as tongs, spatulas, ladles, coffee pots must be washed-rinsed and sanitized part of your Manual Wash system at minimum every 4 hours or as needed when contaminated -otherwise have extra clean and sanitized utensils/pots to replace the contaminated utensils Temperature Controls: All fridges must maintain foods at or below 4 deg C: -Preparation cooler for condiments 4 deg C (relish) -Walk-in cooler 3 deg C (milk) -open air cooler 3 deg C (sandwiches) -perishable creamers on ice and are changed every 2 hours as per daily logs Hot held foods must maintain foods at or above 60 deg C: -hot dogs 68 deg C -taquitos 64 deg C -potato wedges 63 deg C -pizza slices 65 deg C Chemical Controls: Reviewed Manual Dishwash method with operator: wash-rinse-sanitize -at 2 compartment sink ONLY -and submerse utensils/ware for at least 2 minutes in the sanitizer QUAT-type sanitizer spray bottles must be maintained >200ppm as per test strips: -checked and verified -used in conjunction with paper towels -okay Daily tracking sheets maintained for fridges, hot holders, sanitizers: -yes General Sanitation -most goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: yes: Orkin comes in regularly: live and sticky traps observed throughout facility Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Any questions regarding these health reports contact me: 604-918-7522

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AEDSX3
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment