INSPECTION REPORT Health Protection LKIM-CZUQL3

PREMISES NAME BCIT Chartwells Teck Copper Cafe #67425		Tel: Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE January 26, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gary Sutanto		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed throughout. Facility has ongoing pest infestation. . Corrective Action(s): Follow recommendations of Pest Control company. Continue to clean, monitor and trap. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Facility has gap under door leading to main corridor (door at west side). Facility has gap under and adjacent to swinging door. . Corrective Action(s): Obtain and install door sweep at main door leading to corridor. Discuss with Management and Construction team. Determine if some method of preventing pests from entering facility can be constructed (similar to NE1 Pavilion) . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed on lower shelves and on floor. . Corrective Action(s): Clean and sanitize areas. Use 200ppm QUAT or equivalent. Use gloves. Continue to monitor and clean these areas of high activity. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - 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 - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Proper re-heating methods observed for previously cooked food items - items that are intended for hot holding unit are either transported cold from main kitchen and reheated in microwave or oven, or transported hot in warming bag from main kitchen and temperatures checked and recorded upon arrival (records checked at time of inspection and no violations observed) - All food items covered in cooler and freezer units - Receipts available for inspection - Common use items washed and sanitized frequently every 2 hours or more frequently as necessary - Hair restraints in use - Back door closed during inspection and tight fitting - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: No hot holding used at time of inspection