INSPECTION REPORT Health Protection DNGG-D2UPRG

PREMISES NAME SFU - Mackenzie Cafe #67354		Tel: (778) 782-3111 Fax:
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE February 27, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Michael Kelly		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Handsinks are accessible and provided with hot and cold water, liquid soap and papertowels. - Hairnet and uniform policy for food handlers. - Cold Holding Equipment are maintaining acceptable temperatures (≤4C). - Freezers are maintaining acceptable temperatures (≤-18C). - Hot Holding Units are maintaining hot food at acceptable temperatures (≥60C). - Temperature monitoring records appear up-to-date and are maintained daily when premises is in operation. - Food storage practices appear satisfactory. Storage is organized and food is protected from contamination. - Wiping cloths stored in 200 ppm QUATS at all work stations throughout food preparation and service areas. - High Temperature Sanitizing Dishwasher: 71.9C at dish surface (min/ max thermometer) - Note: Manager states that dishwasher is new and was recently installed a few days ago. Continue to maintain dishwasher temperature monitoring log daily. - General sanitation of premises appears satisfactory. - No pest activity observed at time of inspection. Manager reports that no pest activity has been observed. Continue to monitor pest for pest activity. Take immediate corrective action if new pest activity is observed. Regular pest control services are provided by a pest control company. - FOODSAFE requirements are in compliance. - Valid Permit to Operate posted. Notes: 1. Manager has designated one handsink (beside wall) at pizza station as a prep sink. Alternative designated handsink is located approximately 2 meters away. No objections. 2. Pizzas on display at ambient temperature are time-tracked. Maximum 2 hours on display - leftovers are discarded. No objections. 3. Breakfast station omelette toppings are stored in small amounts inserts submerged in ice. Leftovers are discarded. No objections. 3. "Burger Station" now in place. Burgers are made-to-order. Designated prep area in kitchen for burgers. Burgers are prepared and bagged in kitchen and directly served to customers. No objections. 4. Premises is now using "reusable dishes" - food is served on dishes. Sushi is "packaged" on stainless still dishes with hard plastic lids. Customers return dishes to designated areas. All dishes are washed and sanitized in dishwasher before being reused. Disposable options available; however, most food is now served on reusable dishware. No objections. 5. Single compartment kitchen prep sink has been repaired and is now a designated prep sink.