INSPECTION REPORT Health Protection DSOG-CCYTG7

PREMISES NAME Marble House Eatery		Tel: (604) 336-9188 Fax:
PREMISES ADDRESS 2228 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE March 29, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jordan Ng		NEXT INSPECTION DATE April 01, 2022
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 53

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chopped vegetables stored at room temperature in the dry storage area. Corrective Action(s): Immediately move the vegetables inside the cooler. Chopped or prepped vegetables must be stored inside the cooler at < or = 4C at all times. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - No surface sanitizer available in the food prep area. - Surface sanitizer in spray bottle at the front of the house measured at 0ppm QUAT sanitizer. Corrective Action(s): Immediately provide surface sanitizer at each food prep area (ie main kitchen, BBQ station). Recommend multiple spray bottles or white buckets with surface sanitizer at 100ppm chlorine beach concentration with wiping rags stored inside. Chlorine sanitizer at 100ppm concentration can be prepared with 1 tablespoon of bleach to 1L water mixture. Change out the sanitizer routinely or when soiled in grease/food debris (ie every hour, every day). Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Plastic strainer in the sink of the main handwashing station. - No soap inside the dispenser of the handwashing station in the dish pit. Corrective Action(s): - Remove the plastic basket/strainer in the sink. Designated handwashing station must be free of any equipment inside the sinks. - Provide soap in the noted dispenser. All designated handwashing stations must be supplied with hand soap. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: - Multiple food items stored uncovered inside the coolers. - Double stacking of food items inside coolers. - Open bags of floor/sugar/dry food in the dry storage room, uncovered. - Ice scoop stored inside the ice machine, handle touching the ice. Corrective Action(s): - Cover all food items with plastic wraps or tight fitting lids. Do not double stack food items. - Store ice scoop outside the ice machine. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant build up of grease and food debris in the following areas: - on floors throughout the kitchen, in the walk in cooler, - behind shelving racks in the dry storage area - around the main handwashing station near the oven - inside the coolers -behind the undercounter coolers. - on floors of the dish pit. Keep this area as dry as possible. - underneath the sinks at the vegetable prep area. - Clean plates/cups stored directly on top of the grease trap interceptor. Corrective Action(s): - Deep cleaning is required. Clean the areas noted above prior to follow up inspection. Deep cleaning involves moving large equipment and cleaning hard to reach areas, using degreaser and disinfectants. - Store all clean plates/ utensils/ cups on clean shelving racks. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Missing ceiling tile above the dish pit. Corrective Action(s): Install missing tile above the dish pit. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing working thermometers inside multiple coolers. Corrective Action(s): Provide working thermometers inside all refrigeration units. Violation Score: 1

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

Comments

- All other handwashing stations supplied with hot/cold running water, soap, paper towels. - Low temperature dishwasher dispensed 50ppm chlorine bleach concentration at 50C at the plate's level during the final rinse cycle. - Dry storage area has adequate space and wire racks. - No signs of pest activity. Staff unable to provide copies of pest control inspection reports. Please have records (Jan-March 2022) available for review by the health inspector during the follow up inspection. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Keep copies of all FOODSAFE certificates on site for review. Temperature control: - All coolers at < or = 4C - All freezers at < or = -18C - Hot holding units at 60C. - Daily temperature log available but not up to date. Ensure that temperature log is kept up to date for all coolers/freezers. This is part of your food safety plan. * One additional cooler at the BBQ area. One additional upright freezer in the main kitchen. * Additional sink at the serving area, at the entrance of the kitchen. Operator proposed to install soap/paper towel dispensers to add additional handwashing station. Report not signed due to COVID-19. Report printed and reviewed with staff on-site.