Fraser Health Authority



INSPECTION REPORT
Health Protection
SJEN-B8VUUB
PREMISES NAME
Sunshine House
Tel: (604) 438-6539
Fax:
PREMISES ADDRESS
1003 - 4500 Kingsway
Burnaby, BC V5H 2A9
INSPECTION DATE
January 29, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 13
Critical Hazards: Total Number: 2
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Stir fried vegetables for the side dish were left out on the prep counter. The temperature of the vegetables were @ 18oC to 20oC.
Corrective Action(s): Discarded during inspection.
Cooked vegetable is also considered a perishable food. Do not leave cooked vegetables out at room temperature over 2 hours.
Violation Score: 5

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Bleach water was noted @ 100ppm Cl. However, no wiping cloths were noted in the bleach water container.
Corrective Action(s): Ensure the bleach water is being used. Wash wiping cloths with bleach water to sanitize between wipes.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): The facility has one 2-compartment sink. Noted a staff was washing vegetables in the sink while dirty dishes were loaded in the compartment beside.
Corrective Action(s): Do not prepare or wash any food when there is dirty dishes in the sink at the same time. Ensure the sink is washed and sanitized prior to use the sink for the food prep purpose.
Violation Score: 3

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

Handsink fully equipped with liquid soap and paper towel
Undercounter coolers @ 4oC or less
Stand up cooler @ 4oC
Freezers @ -18oC or less
Bleach water @ 100ppm Cl detected in a bucket
Hot holding @ 60oC or above
Time tracking available for the cooked pearls. Discarded every 2 hours.
Dry storage maintained.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: SJEN-B8VUUB
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.

Documentation for food is kept on site and provided to the EHO upon request.

Yes



2.

All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.

Yes



3.

All other food meets the restriction of 5% trans fat or less of total fat content.

Yes

Time Spent: 0.1 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment