INSPECTION REPORT Health Protection CTIN-ATQVD3

PREMISES NAME Little Billy's Steakhouse		Tel: (604) 294-4460 Fax:
PREMISES ADDRESS 6785 Hastings St Burnaby, BC V5B 1S6		INSPECTION DATE December 4, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Bill Paskalidis		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen handsink had a ladle stored inside. Staff washroom has no paper towel and there was a chair with booster seat immeidately front of the handsink, blocking the access. Corrective Action(s): Do not store anything inside the handsinks and keep all handsinks accessible. This is a repeated infraction. One more repeat of this infraction shall result in issuance of violation ticket. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: A couple of opened bulk food such as rice and sugar noted in the cupboards. Corrective Action(s): Please store opened bulk food in rodent proof containers. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # CTIN-ATHVTY of Nov-27-2017 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (A few knives stored on the wall magnetic strip have some food debris on them (e.g. milky color and lettuce).)

Comments

Knives on magnetic strip appears to be clean. Microwave cleaned. Flooring in back of kitchen is improved but more work required under sandwich cooler in the front. Cupboards sanitation appear to be improved. Walk-in cooler floor and shelving units maintained. Couple of food items were stored without cover (e.g. baklava, garlic butter, cooked beef). Please remember to cover food when not in use. Bleach sanitizer available in the kitchen and bar but were both measured at over 200ppm. Discussed mixing ratio with staff onsite (different staff than last routine). 1 to 1/2 teaspoon bleach to 1 litre water makes 100ppm. Test strips unable to locate onsite, please have some for kitchen use. Mice droppings appear to have decreased under wine cabinet but some droppings are still present. Also noted droppings behind the seats in dining area identified to staff. Mice traps present. Pest control reports e-mailed to review. Please continue to remove droppings, keep up sanitation and back door closed. Continue to submit pest control reports to health unit for review.