INSPECTION REPORT Health Protection LKIM-CEXM8V

PREMISES NAME Saboten Brentwood		Tel: (604) 292-6363 Fax:
PREMISES ADDRESS F15 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE May 30, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Annabelle Chen		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Potentially hazardous raw meat products being held at room temperature out in hallway. Items had not yet been placed into coolers/freezers upon arrival of EHO - Large quantities of battered raw meat/seafood items in containers on trolley awaiting deep fryer. Time was 14:00 and after the lunch rush. Food item surface temperatures were measured to be at approximately 20 degrees Celsius CORRECTED DURING INSPECTION . Corrective Action(s): Items were placed into cooler units. Ensure deliveries and items from storage area are not left in hallway. These items must be placed into cold storage or prepared for customer immediately. Ensure potentially hazardous food items are not left out at room temperature storage for indefinite time periods during lunch and dinner "rush". Only quantities that are to be used for an order should be outside of cold holding storage. . 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

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - Cabbage slicer was taken apart during inspection and cleaning procedures described to EHO - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection