INSPECTION REPORT Health Protection JCRH-ANSQY4

PREMISES NAME Uncle Willy's		Tel: (604) 431-0399 Fax: (604) 431-0599
PREMISES ADDRESS 100 - 6411 Nelson Ave Burnaby, BC V5B 2B9		INSPECTION DATE June 29, 2017	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Austin Ngo		NEXT INSPECTION DATE July 06, 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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 trays of food in the hot holding units had some portions of food which were <60C Roasted potatoes 49C to 61C , Stir fry 42C to 56C Corrective Action(s): Operator must ensure food items are immediately transferred to (pre-heated) hot holding unit after cooking. Do not allow the temperature to drop below 60C as hot holding units are not designed to re-heat. Monitor temperature regularly to ensure food is being maintained at 60C. Food may need to be stirred to ensure a temperature of 60C is maintained throughout. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): -Numerous wet wiping rags were noted on the counters at the time of the inspection with no residual sanitizer detected on them -Observed staff using a visibly soiled wiping rag to wipe a food contact surface -Cutting board used for meat had deep grooves with visible dirt in them Corrective Action(s): -Ensure that food contact surfaces are being washed and sanitized. Sanitizer should be available at all time for use with wiping cloths. Store wiping cloths while not in use in sanitizer solution and not on counters. -Ensure cutting board is thoroughly washed and sanitized. If grooves in cutting board are too deep to effectively remove dirt/debris and sanitize, cutting board will need to be replaced. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -Trays of uncovered jello were stored on the floor of the walk-in cooler under the shelving - Several containers of food in the walk-in cooler were noted uncovered Corrective Action(s): -Ensure all food items are stored off of the floor and covered with tight fitting lids or food grade wrap. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -Dirt/debris build up noted in corners of floor. -Dust noted on ceiling -Splatter noted on wall in dishwashing area -Food debris present on floor in baking area (attracting fruit flies) Corrective Action(s): Thoroughly clean areas above and ensure they are addressed in your sanitation plan. Correction date: July 6/17 Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottle of quats in an "orange force" bottle. Containers of bleach solution not labelled. Corrective Action(s): Ensure all containers are properly labelled to accurately indicate their contents. Correction date: today Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: -Staff unfamiliar with which sanitizers to use and in some cases santizer is not being used Corrective Action(s): Sanitation procedures need to be updated to address issues noted in code 306. July 6/17 Violation Score: 1

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

Comments

Hot and cold running water present Liquid soap and paper towel present at sink in kitchen and in staff washroom High temperature dishwasher met sanitizing requirement. Temperature of final rinse was 72.2C as measured with peak holding thermometer. Internal temp of cold items stored on ice in buffet table were 4C or colder. *Ensure inserts are always fully submerged. Hot holding items (except for 2 trays noted above) were >60C *Temperature monitoring is critical to ensure foods are being maintained at safe temperature. All coolers were 4C or colder Walk-in freezer was -19C Quats sanitizer present (however was not in use initially) Bleach solution in present and being used on cutting board used for raw meat. Shelving in dry storage area was re-painted as recommended at previous inspection No signs of pest activity aside from fruit flies noted in kitchen. Prompt attention to cleaning spilled food is needed to address this. *Backsplash in kitchen behind spray sink needs to re-affixed to the wall. Chef reported this is scheduled to be fixed along with the wall behind it.