INSPECTION REPORT Health Protection ACHN-D3JPJY

PREMISES NAME Big Star Sandwich		Tel: (604) 521-0019 Fax:
PREMISES ADDRESS 664 Columbia St New Westminster, BC V3M 1A9		INSPECTION DATE March 20, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tom Tsu		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 = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Spray bottles and bucket of sanitizer measure 50ppm at time of inspection. Corrective Action(s): Dispenser measure 200ppm QUAT sanitizer after running for 10seconds. Please ensure dispenser runs for sometime before taking sanitizer as there are air bubbles in the tube. Ensure solution is pink. Recommend getting dispenser serviced to ensure 200ppm QUATs is always dispensed. Staff educated on using the QUAT test strip to test for concentration. Staff refreshed sanitizer from dispenser. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Handwashing station fully equipped with hot and cold running water, liquid soap, and paper towels. - All coolers measure 4C and below - All freezers measure -18C and below - All hot holding measure 60C and above - Low temperature dishwasher measure 50ppm chlorine at final rinse at plate level - Two compartment sink available for manual dishwashing - Meat slicer observed to be maintained in a sanitary manner - Staff has valid FOODSAFE equivalent - Temperature logs for coolers, freezers, hot holding are kept digitally - General sanitation is good, no signs of pests. Note: - Observed container of raw meat stored next to container of cooked meat that is cooling >>> Please ensure there is sufficient space between raw and cooked meat storage when stored on the same level.