INSPECTION REPORT Health Protection LKIM-D39QE5

PREMISES NAME Birdies Eats & Drinks		Tel: Fax:
PREMISES ADDRESS 3850 Lougheed Hwy Burnaby, BC V5C 6N4		INSPECTION DATE March 11, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kathleen Morrison		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - Ice bins/buckets stored on floor instead of on wall. Wall mount system broken. - Staff water bottle observed to be stored directly on food contact surface (cutting board) and was leaking during inspection - CORRECTED DURING INSPECTION - item removed and area sanitized at directly of EHO - Ice scoops in bar area stored directly in ice intended for consumption. Handle stored in ice as scoop had fallen - In server station jugs of customer waters are stored directly under wall mount paper towel dispensing unit. Not best practice as water from staff hands can contaminate water containers . Corrective Action(s): Ice buckets should not be stored directly on floor. Repair hooks. Until such time as hooks are repaired use rolling rack or other suitable solution. Staff water bottles should not be stored directly on cutting board surfaces as this contaminates areas intended for food preparation Ice scoops in bar area should not be directly stored inside ice. Container should be used to store ice scoop inside ice so that handle does not tip over into bin as observed today by EHO. Ice water intended for customers should not be stored under paper towel dispensing unit at hand sinks . Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies observed in bar area. As warm season is approaching discuss prevention with Pest Control company. Pest Control Technician should have wall mount fruit fly traps for bar area. . Corrective Action(s): Clean bar thoroughly prior to upcoming warm months. Sticky spills are an attractant. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required: - Lower shelves in some areas have accumulation of food debris - Accumulation of food debris on floor throughout facility. - Meat slicer put away with food residual observed by EHO. - Broken glass shards observed at bottom of chest cooler for beverage glasses at bar - Three door under counter cooler unit at bar is sticky. Fruit flies observed in area. . Corrective Action(s): Deep cleaning should include floors and lower shelves. Ensure to include these hard to reach areas as part of facility regular cleaning schedule. Ensure meat slicer is put away properly cleaned. Instruct staff to clean meat slicer including hard to reach areas prior to storing Pull out all items of glass storage cooler and clean broken glass at bottom of unit. Ensure any sticky spills are cleaned immediately in bar area as this area attracts fruit flies . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Glasswasher achieving final sanitizing rinse of greater than or equal to 12.5ppm Iodine at the glass - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - QUAT, Chlorine and Iodine Test strips available for use at ice machine - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Proper tong use methods observed for cooked food items at grill; knives and tongs stored in ice upon arrival of EHO - Proper cooling methods observed for previously cooked food items – use trays for cooling - Proper thawing techniques observed - use of walk in cooler unit - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Common use items washed and sanitized frequently every 2 hours or more frequently as necessary - discussed with Chef - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight; Beverage dispensing nozzle in good sanitary condition - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Ensure staff are checking sanitizer solution daily. New sanitizer solution should be dispensed daily into QUAT spray bottles or red QUAT buckets. NOTE: Upstairs storage area for dry goods observed by EHO today. As this area is not pest proofed ensure any food items stored here are well off floor and in pest proof containers as much as possible NOTE: Ice cream observed today in fry cooler. Ice scoop observed to be stored on counter (not yet in use). Discussed with Chef options for storage. Those options include: Ice baths (changed frequently); stored inside cooler units, use of Hot holding dipper well (check with supplier for this item). As usual, any water/ice solution the scoop is stored in must be changed frequently and scoops must be washed and sanitized in dishwasher every 2-4 hours or more frequently as necessary