INSPECTION REPORT Health Protection 238934

PREMISES NAME Big Star Sandwich Co		Tel: (604) 431-0373 Fax:
PREMISES ADDRESS 3736 Canada Way Burnaby, BC V5G 1G4		INSPECTION DATE August 16, 2017	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Aukeerat Grewal		NEXT INSPECTION DATE August 23, 2017
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -three inserts of slice roast beef @ 9 deg. C in front sandwich prep cooler, two inserts of shredded chicken breasts @ 20 deg. C in front sandwich cooler. 2 large trays of cut roast beef in prep cooler next to upright cooler in back @ 23.7 deg. C internally. All temperature measurements taken internally with probe thermometer. The meats listed above are taken out of the oven hot & cut into large chunks. They are then placed directly into the cooler as per staff on site. Chicken breast was cooked 6 hrs ago, roast beef was cooked last night. Corrective Action(s): the meats above were discarded. Potentially hazardous foods (e.g. beef, chicken) needs to cooled down from 60 deg. C - 20 deg. C in 2 hrs & 20 deg. C to 4 deg. C in 4 hrs. For meats, cut meat into smaller chunks and spread evenly across long/shallow pans. Do not place meat directly into cooler after cooking.

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

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

Comments

This inspection done by EHO student. Notes -all coolers are 4 deg. C or less (2 Front sandwich coolers, upright cooler, back prep cooler) Food in coolers @ 4 deg. C or less, except one noted above -Upright freezer @ -18 deg. C, food @ -18 deg. C, Solid -Hi temp dishwasher 76.6 deg. C at plate level, 82 deg. C @ manifold -general sanitation is satisfactory -no obvious signs of pests are noted -all food is well protected (off the ground, covered) -sanitizer spray bottle @ 200 ppm Quats, cloths in sanitizer solution in between uses -all coolers equiped with accurate thermometers -health permit is posted in front area next to cash register -BBQ sauce hot held @ 63.3 deg. C via probe thermometer -meat slicer is satisfactory (clean, free from food debris) -staff on site are FOODSAFE certified -temperature logs are onsite & up to date (coolers, hot helding, freezers) -all handsinks fully stocked with hot/cold water, soap, and paper towels. *Front handsink contain two cutting knives during start of inspection. Do not store anything in handsinks. handsinks must be used for handwashing only. -Sanitation plan/food safety plan available onsite. -storage of chemicals is satisfactory