INSPECTION REPORT Health Protection ECAO-CP9VC9

PREMISES NAME Northern BBQ		Tel: (604) 366-3068 Fax:
PREMISES ADDRESS B - 5595 Kingsway Burnaby, BC V5H 2G5		INSPECTION DATE February 21, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Howe Lau/Terry Zhou		NEXT INSPECTION DATE February 28, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: High (≥30) Total Score = 35

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2-door display fridge in Dry Storage room too warm -air temperatures ranging between 6-9 deg C Internal temperature of soy 8 deg C No Daily Log sheets being maintained Corrective Action(s): Remove ALL potentially hazardous foods from the fridge into your other fridges and have the fridge serviced to maintain foods at or below 4 deg C Maintain DAILY check and logs of your fridges Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): AGAIN deficient handwash sinks observed: -Handsink next to steamer completely blocked off with cutting board -Handsink at dishpit has no pumped soap available -the soap was at the mop sink NOTE: this citation was also in the October routine inspection -Correction Order issued Corrective Action(s): Handwash sinks must ALWAYS be clear for that purpose only and adequately stocked with pumped soap, paper towels dispensed, hot/cold water Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: -AGAIN observed buildup of condensation above the steamer on the ceiling panels all the way to kitchen entrance -condensation is building such that it is dripping on the floor. NOTE: this was cited back in the Routine Inspection back in October as well -Correction Order issued -Dishware/Food stored under the handwash sink in dishpit area and the mop sink Corrective Action(s): -Turn off the steamer immediately -do not use unless the steam is contained within the exhaust hood and not buidling up in the kitchen -Do not store dishware/food under sinks -contamination risk **-operator to place splashguards on the sides of the dishwash handwash sink Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease/food debris buildup under cooking line. Upper and lower shelves in the kitchen are sticky with grease, empty pop cans, personal bags and disorganized Corrective Action(s): Organize, clean and sanitize. Keep all personal effects for workers in designated lockers in the back Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: -Operator has placed a table, microwave, crepe presser in the dishpit room -Multiple portable wooden burners (with sheets of tin foil on top and candles (appear used) underneath) in use for customer tables (pictures taken) Corrective Action(s): -Remove -reserve the dishpit room for shelving the clean dishes -operator to either remove these portable burners or obtain clearance for their use from the Fire Department Violation Score: 3

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

Comments

Walk-in cooler 2 deg C 2-door kitchen display 3 deg C 2-door undercounter in kitchen 4 deg C 1-door undercounter in kitchen 3 deg C Preparation cooler at bar 3 deg C No hot held foods at time of inspection Low temperature dishwasher sanitizer bleach residual >50ppm as per test strips Bleach sanitizer bucket/spray for towels >100ppm as per test strips General Sanitation okay -no signs of pests