INSPECTION REPORT Health Protection JCRH-B3GQ8R

PREMISES NAME Norland Grill		Tel: (604) 291-0931 Fax:
PREMISES ADDRESS 2701 Norland Ave Burnaby, BC V5B 3A9		INSPECTION DATE August 9, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kyoung Ok Kim		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): -Tray was noted overtop of basin of handwashing station. This is unacceptable. Handwashing station must always be available for handwashing. Corrective Action(s): -Staff was directed to remove tray so that handwashing station can be used. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-General sanitation was satisfactory. Some grease accumulation noted on exhaust canopy vents. Ensure vents are being cleaned frequently enough to prevent grease accumulation. -Hot and cold running water, liquid soap and paper towel present at handwashing sink in kitchen and in washroom -Observed glove use by staff with gloves being changed frequently between tasks. Reviewed handwashing practices with Operator and staff. Hands are to be washed prior to handling food and at any time they may have become contaminated. -Cooler were operating and at acceptable temperatures (4C or colder) -Sliding door cooler 4C -Sandwich cooler 4C -Single door (beverage) cooler 1C -Chest freezer at -18C -2 door stainless cooler -16C -Hot holding temperatures were acceptable (60C or higher) -Chicken 71C, Beef 74C, Rice 70C -High temperature dishwasher was functional and met sanitizing temperature required. Final rinse was 78.7C at dish surface. -Bleach sanitizer solution (200ppm chlorine) present and in use with wiping cloths. -No signs of pest activity at the time of the inspection ***Operator completed Foodsafe level 1 in 2010. Foodsafe level 1 certificates which were issued on or before 29-July-2013 have now expired (as of 29-July-2018). See foodsafe.ca for information regarding recertification as current certificate is no longer valid. .

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCRH-B3GQ8R
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: Products checked for requirement #3: Cavendish fries, Hampton house chicken strips, Kraft peanut butter. Products checked met the restriction of 5% of less trans fat of the total fat content.
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