INSPECTION REPORT Health Protection SSZO-CW2M3P

PREMISES NAME Corus Television LP		Tel: (905) 829-0292 Fax:
PREMISES ADDRESS 7850 Enterprise St Burnaby, BC V5A 1V7		INSPECTION DATE September 26, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ralph Mann		NEXT INSPECTION DATE 5 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A small bowl with food is placed inside the handsink (across from cashier). Corrective Action(s): Handwashing stations must be accessible and free of items at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: A tray each of frozen fish and shrimp noted on dishwashing drainboard, and a small bowl of frozen protein inside handsink. Corrective Action(s): Thaw foods using proper methods: -->in cold running water -->in cooler -->in microwave (as part of the cooking process) Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Accumulation of debris is noted in the following areas: -->floor under prep table (across from 2-door freezer) -->floor around dishwashing area (next to where sanitizers and chemicals are stored) 2. Ventilation exhaust system is due for professional cleaning this month. Corrective Action(s): Clean the above mentioned areas. Violation Score: 3

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

Comments

Health permit is posted 2-door prep cooler: 2.3oC 2-door stand up cooler: 3.3oC 2-door stand up cooler (back): 3.6oC Beverage cooler: 2.8oC 2-door stand up freezer: -17.8oC No hot holding at time of visit (9am) Hot and cold running water are available Liquid handsoap and paper towel are present at handwashing stations General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Quats sanitizer in buckets are observed throughout the facility and at least 200ppm is detected Foods are stored in an organized manner Note: 3-compartment sink is also used as a handwashing station. Staff have to open the top cover to grab paper towel after handwashing. This defeats the purpose of proper handwashing as clean hand is potentially contaminated by touching the dispenser. Replace dispenser so that proper handwashing can occur. This should be corrected immediately.