INSPECTION REPORT Health Protection SSZO-CFMPXX

PREMISES NAME Cascade Gardens - Food Service		Tel: (604) 434-2666 Fax: (604) 439-7448
PREMISES ADDRESS 3460 Kalyk Ave Burnaby, BC V5G 3B2		INSPECTION DATE June 22, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ian West		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer in bucket is made at time of visit. Corrective Action(s): Ensure sanitizer in bucket is available in each preparation area in the beginning of operation. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Water flow at kitchen handsink is low. Corrective Action(s): In house technician fixed the water flow at time of visit. Water is coming out at a good flow now. Violation Score: 3

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

Comments

Health permit is posted Walk-in cooler: 2.8oC Walk-in freezer: -15.0oC Pasta: 62.3oC Soup in tilt kettle: 71oC Temperature log is maintained Hot and cold running water available Liquid handsoap and paper towel present at handwashing stations General sanitation is good No signs of pests at time of visit Dishwasher final rinse reaches 80.9oC on plate, as per min-max thermometer Facility has switched to a new sink and surface sanitizer. Sanitizer concentration is noted at 700ppm. Test strips are available to test sanitizer concentration Foods are stored in an organized manner Note: There is only one cooler (walk-in cooler) in this facility. If cooler happens to malfunction there is no other cooler to store foods. Facility should consider having an additional cooler for back-up.