INSPECTION REPORT Health Protection ECAO-AT6NWZ

PREMISES NAME Best Western Plus Kings Inn (Breakfast Bar)		Tel: (604) 438-1383 Fax: (604) 435-8336
PREMISES ADDRESS 5411 Kingsway Burnaby, BC V5H 2G1		INSPECTION DATE November 16, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sharon Tsang		NEXT INSPECTION DATE November 17, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 37

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Main dishwasher has a chlorine residual of 0ppm as per test strips Corrective Action(s): Repair washer See Code 308 for further action. Operator is to Manual Wash dishware in the meantime by setting up a sanitizer sink Violation Score: 25

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw egg flats stored above ready-to-eat foods (milk) Corrective Action(s): Store raw eggs on the bottom of the fridge to prevent from incidental drippage to foods below Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Low temperature chemical sanitizing main dishwasher showing 0ppm chlorine residual Daily Records show last recorded check was over a week ago -operator called repairman and will be coming today 2. Bar thermometer in 2-door display fridge is broken Corrective Action(s): 1. Call repairman for servicing. Once the unit is repaired you must dishwash all ware and utensils even if clean to ensure they are sanitized. 2. Replace bar thermometer for fridge Violation Score: 9

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

Comments

Temperature Controls: -2-door display fridge 4 deg C (cream) -Hot held sausages 64 deg C -Hot held scrambled egg 62 deg C -Room temperature stored boiled egg and turkey deli meat out for less than 2 hours then discarded -okay -Pasteurized egg in use -okay Chemical Controls: -Glasswasher chlorine residual >50ppm as per test strips -Sanitizer towel bucket >100ppm as per chlorine test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used NOTE: have another sanitizer bucket by the stove area for more practical use Daily tracking sheets maintained for fridges, hot holders and mechanical wash NOTE: some dates are missing -you must be tracking EVERYDAY to better ensure your units are in good working order General Sanitation -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests *-Ensure your backdoor is shut unless you are actively shipping * -Ensure your foods/goods are not stored on the floor -store on your shelves Professional pest control comes on a regular basis: yes Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AT6NWZ
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