INSPECTION REPORT Health Protection JCRH-CFLRL8

PREMISES NAME Ballard Power #63375		Tel: Fax:
PREMISES ADDRESS 9000 Glenlyon Pky Burnaby, BC V5J 5J8		INSPECTION DATE June 21, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Robert Morelli		NEXT INSPECTION DATE July 05, 2022
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Salad (made with cut vegetables) which was in cold table unit for service was 16.3C. Chef Manager reported the salad was prepared in the morning and placed in the cold unit 1 hour prior to lunch service. 2) One sausage roll and 1 spinach feta danish were stored in upper display unit which is not at 4C or below. Internal temperature of spinach feta danish was 23.2C. Chef Manager reported the product is stored in the freezer and was baked 4-5 hours prior. No information present from supplier at this time to indicate product is not potentially hazardous and able to be stored at room temperature. Corrective Action(s): 1) Any remaining salad is to be discarded after 2 hours - Completed at time of inspection. When preparing products for service from cold table, ensure they are cooled fully to 4C or colder, prior to transfer to cold table. The cold table is not intended to hold foods cold and is not able to rapidly cool foods. 2) Sausage roll and spinach danish were discarded at time of the inspection. Ensure all potentially hazardous foods are stored at 4C or colder or 60C or higher. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Minor amount of mold/mildew present on interior walls of ice machine 2) Soup ladle was stored in a container of room temperature water which had food residue in it. This is not sanitary method to store in use utensils. Corrective Action(s): 1) Empty and discard ice from ice bin. Clean and sanitize interior of ice machine - completed at time of inspection. 2) Wash and sanitize soup ladle. Store in use utensils in a sanitary manner such as in running water (dipper well), in the food product with handle above food level, in hot water which is 60C or above, in ice water or on a clean surface providing the utensil is cleaned and sanitized every 4 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: - Opening present in lower portion of wall under drain board in dishwashing area which could allow for pest entrance or harbourage. Corrective Action(s): - Cover opening with suitable material (smooth, washable). To be corrected by: 05-July-2022 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris noted in hard to reach areas of the floor: under mop sink, under prep table in back prep area, under deep fryer/grill area. Corrective Action(s): - Clean areas specfied above to remove food debris. Ensure these areas are being cleaned regularly and thoroughly to prevent any accumulation of debris which may attract pests. To be completed by: 28-Jun-2022 Violation Score: 3

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

Comments

- Handsinks in main kitchen/service area and coffee station supplied with liquid soap and paper towel. Note: Ensure clean dishes or food items are not stored directly adjacent to handsinks or underneath papertowel dispensers where they may be come contaminated from splashing/dripping from handwashing. - Coolers were operating at acceptable temperatures (4C or colder): - Walk-in cooler 3C - 2 door line cooler 4C - 3 door line cooler 3C - 2 door undercounter cooler 3C - Prep cooler (coffee station) 3C - Display cooler - lower section (coffee station) 1C - Freezers were operating and maintaining product in a frozen state - Single door reach in freezers -18C, -20C - 2 door reach in freezer -18C - Thermometers present in coolers and freezers. Temperatures logs present; however, for some coolers temperatures have not been checked today or the day prior. Ensure temperatures are being checked and recorded at frequency specified in your food safety procedures. - Potentially hazardous foods in hot holding units were held at 60C or above: - steam table: lamb curry 66C, chana masala 61C, cooked rice 62C - soup urn: soup 74C - Quats sanitizer present in various areas of the main kitchen/service area and at the coffee station. Concentration of sanitizer solutions checked was 200ppm. - Dishwasher was operational. 100ppm chlorine was detected on dish after cycle. ***No chlorine test strips were present and monitoring records do not appear to be completed since Dec 2021. Obtain test strips and ensure dishwasher sanitizer level is checked at least daily or at the frequency specified in your sanitation plan.*** - No signs of pest infestation noted at the time of the inspection. Observations and required corrective actions were reviewed with Chef Manager and a copy of the report was provided.