INSPECTION REPORT Health Protection ECAO-BGAU7W

PREMISES NAME Cattle Cafe		Tel: (604) 430-8686 Fax: (604) 216-0783
PREMISES ADDRESS 4877 Kingsway Burnaby, BC V5H 4T2		INSPECTION DATE September 23, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Colin Wong		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sliced tomatoes and cooked egg stored above the fill-line in preparation cooler -temperatures at 11-12 deg C -top insert level. Foods inserts observed double-stacked Corrective Action(s): Discarded foods Do not double-stack inserts in preparation cooler. Store all foods below the fill-lines -below the vents Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice scooper observed buried in ice machine Some bulk food scoopers buried in food Corrective Action(s): Store the ice scooper in a washable container outside of the machine Bulk food scoopers are to be stored in food handle-up to better prevent hand contact with food Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: A few food buckets at floor level in Walk-in cooler not covered -noodles, sliced potatoes Corrective Action(s): Cover foods Violation Score: 3

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

Comments

NOTE: food workers in kitchen should be wearing hair coverings such as hats or hairnets Temperature Controls: -Walk-in cooler 3 deg C -Large preparation cooler 4 deg C -3-door undercounter 2 deg C -2-door bar undercounter 4 deg C -Small preparation cooler 3 -Gravy 63 deg C -Soup 64 deg C -steamed rice 64 deg C Chemical Controls: -Low temperature dishwasher >50ppm chlorine residual -Bleach sanitizer buckets >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation good -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control monitors the restaurant every 3 months: Lower Mainland Pest Control Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access