INSPECTION REPORT Health Protection ACHN-D4FTPL

PREMISES NAME Bruncheria Day and Night		Tel: (604) 544-0018 Fax:
PREMISES ADDRESS 502 Columbia St E New Westminster, BC V3L 1B1		INSPECTION DATE April 18, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sangsuk Han		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Scoop handle observed touching the food when stored inside the container. (CORRECTED DURING INSPECTION) 2. Minor mildew growth observed in the ice machine. Corrective Action(s): 1. Please ensure scoops are stored in a way that the handle does not touch the food. 2. Please empty, deep clean, sanitize and discard the first round of ice. To be comepleted by: April 20, 2024 Violation Score: 3

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

Comments

- Handwashing stations fully equipped with hot and cold running water, liquid soap, paper towels. No obstructions to the handsink observed. - All coolers measure 4C and below >>> Please ensure prep cooler lids are closed when not in use. - All freezer measure -18C and below - Empty hot holding cabinet measure 60C and above - High temperature dishwasher measure 71C and above at plate level at final rinse - Bleach water sanitizer in spray bottle measure 200ppm >>> Bucket of bleach water first measure 50ppm, staff refreshed sanitizer once instructed - QUAT sanitizer measure 200ppm in spray bottle >>> New dispensers installed by Ecolabs - Staff has valid FOODSAFE, please ensure copies are kept on-site - Ventilation hood observed to be clean and does not appear to have grease accumulation - Cleaning has improved for the cookline. - Main cook explained how they now keep inserts on ice now for the chopped vegetables >>> Even though inserts are kept on ice, remaining food must be discarded at the end of the day - No signs of pests. - Sous vide machine now constantly holding poached eggs at 60C. Note: - Please do not over fill inserts of the prep cooler. If the food is higher than the level of the cutting board, it is over filled. - If buckets of sanitizer are stored in sinks, please be careful not to splash water into it and dilute the sanitizer. >>> If sanitizer is murky, please refresh it. - Please ensure staff are aware of the two different sanitizer in use. Bleach water (chlorine) at 100ppm and QUAT sanitizer at 200ppm (Ecolab dispenser).