Fraser Health Authority



INSPECTION REPORT
Health Protection
SJEN-AC8TTT
PREMISES NAME
The Poppy Residences		Tel: (604) 568-5563
Fax: (604) 568-5539
PREMISES ADDRESS
5291 Grimmer St
Burnaby, BC V5H 0B3		INSPECTION DATE
July 26, 2016		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Kate Therrien		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Handsinks fully equipped with liquid soap and paper towel
Undercounter cooler @ 4oC
Walk in cooler @ 4-5oC
Walk in freezer @ -12oC. Restocking the walk in freezer at the time of inspection
Dishwasher @ 81oC on plate level
Dry storage room in sanitary condition
Quat sanitizer in a spray bottle noted @ 200ppm
Note: remove fallen foods underneath the stove and the undercounter cooler
The meat slicer was being cleaned at the time of inspection
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: SJEN-AC8TTT
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: 0.1 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