Fraser Health Authority



INSPECTION REPORT
Health Protection
DSEA-CCCPGM
PREMISES NAME
The Babs		Tel: (604) 525-8624
Fax:
PREMISES ADDRESS
100 - 15 Braid St
New Westminster, BC V3L 5N7		INSPECTION DATE
March 9, 2022		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Yoonghee Kim (Jennifer)		NEXT INSPECTION DATE
1 Month
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: Moderate (16-29) Total Score = 17
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): High temperature dishwasher measured 27C at the dish surface.
Corrective Action(s): Do not use the high temperature dishwasher for dishwashing purposes. Reviewed 2 compartment sink dishwashing method with the operator as a temporary measure.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
304 - Premises not free of pests [s. 26(a)]
Observation: Dead mouse observed in the back of house storage room glue trap. Some rodent droppings observed in the corner of the storage room behind the grease trap and on the back of lowest dry storage shelves.
Corrective Action(s): Operator indicated pest control was supposed to be in last week but postponed due to COVID.
Ensure that the areas noted above are cleaned and disinfected using a 100 ppm chlorine bleach solution.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: High temperature dishwasher measured 27C at the dish surface
Corrective Action(s): Do not use the high temperature dishwasher until it is repaired and able to read 82C at the gauge.
Violation Score: 9

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

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Domestic cooler (1C), 3 door sandwich cooler (4C), upright double door cooler (4C), back of house cooler (3C) and kimchi cooler (0C), and front display cooler (3C) measured < 4 degrees C
=Back of house upright freezers (-18C and -15C) and chest freezer (-22C) measured < -18 degrees C
=Rice hot holding (78C) measured > 60 degrees C
=Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=Staff hygiene satisfactory at the time of inspection; operator FOODSAFE level 2 certification on site.
=Permit posted in a conspicuous location