INSPECTION REPORT Health Protection JCRH-BHDS3G

PREMISES NAME Dana Hospitality - Ballard (Main)		Tel: (905) 829-0292 Fax:
PREMISES ADDRESS 9000 Glenlyon Pkwy Burnaby, BC V5J 5J9		INSPECTION DATE October 28, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ralph Mann		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Sandwiches (intended to be cold) were stored on steam table. Surface temperature measured 27-30C. Corrective Action(s): - Chef indicated this was an error and sandwiches were discarded by Chef at time of the inspection. Potentially hazardous foods must be kept at 4C colder or 60C or higher. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris and grime noted in hard to reach areas of the floor including under the deep fryer, behind cook line where wall meets floor. Corrective Action(s): - Thoroughly clean floor to remove food debris and grime. Ensure hard to reach areas of the floor are cleaned thoroughly and frequently enough to prevent build up. [Correction date: today] Violation Score: 3

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

Comments

- Handsink supplied with hot and cold running water, liquid soap and paper towel. *Load paper towel in dispenser so that it is dispensed in a sanitary manner. - Coolers were operating at acceptable temperatures (4C or colder): - Walk-in cooler 2C - Single door cooler 2C - Pepsi sliding door beverage cooler 4C - Freezers were maintaining product in a frozen state: - 2 door stainless freezer -9C - Single door freezer -18C - Bread freezer -9C - Hot holding of items in steam table was >60C. - Cooked vegetables 82C - Cooked pasta 79C *Ensure items are stirred to distribute heat throughout the product as surface temperatures of food was less. - 50-100ppm Chlorine was detected on dish after dishwasher cycle.* - Quats sanitizer present in sani-buckets. Concentration measured 200ppm. - No signs of pest activity noted. *No chlorine test strips were present to verify chlorine residual in dishwasher sanitizing rinse cycle. High temperature dishwashing record sheet was being used and 100 was being recorded with no units indicating what was being measured. Use appropriate log sheet for dishwasher present (ie. low temperature chemical sanitizing unit). Obtain chlorine test strips and test chlorine residual daily to ensure dishwasher is effectively sanitizing dishes. This was noted on previous inspection.