INSPECTION REPORT Health Protection JCRH-BJ5T3D

PREMISES NAME Powerhouse Cafe #63661		Tel: (604) 528-2536 Fax:
PREMISES ADDRESS 6911 Southpoint Dr Burnaby, BC V3N 4X8		INSPECTION DATE November 21, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ryan Bradley		NEXT INSPECTION DATE 1 Month
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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Foods in self serve salad bar unit were above 4C. Chickpea salad had an internal temperature of 9.8C and potato salad had an internal temperature of 10.7C. Ice was also being used to chill; however, level was not adequate as it was not in contact with the inserts. Food items had been in the unit for 2 hours. Minimal amount was remaining. Corrective Action(s): - Remaining items in unit were discarded by staff once notified. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris noted in the following areas of the floor: - under metro shelving adjacent to meat slicer - under drain board on clean side of dishwashing line - under deep fryers - under prep table/prep sink (where pots are stored) Corrective Action(s): - Thoroughly clean areas outlined above to remove all food debris - Ensure frequency and detail of cleaning is sufficient to ensure areas are kept free from debris - Keep floor area clear to facilitate cleaning. Store pots in a location off of the floor. [Correction date: 1 week] Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Self serve salad bar cooler not maintaining food at 4C or colder Corrective Action(s): - Repair or replace unit so that it is capable of maintaining food at 4C or colder. [Correction date: 2 weeks Violation Score: 3

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

Comments

- Handsinks in all areas supplied with hot and cold running water, liquid soap and paper towel - Quats available at dispenser in dishwashing area and buckets for use with wiping cloths at each station. Concentration of solution checked measured 200ppm - High temperature dishwasher operational. Final rinse measured 73C at dish surface. - Temperature of cold holding units (with the exception of the self serve salad bar cooler noted above) were acceptable: Main kitchen - walk -in cooler 2C - single door stainless unit 4C - self serve display cooler 4C - under grill cooler 4C Catering kitchen - Foster 2 door cooler 2C - Coldstream 2 door cooler 4C Deli - sandwich line cooler 4C - single door reach in cooler 2C Stir Fry - cold holding wells 4C - 2 door True undercounter unit (left) 4C (right) 4C - 2 door beverage air undercounter unit 1C - All freezers were maintaining product in a frozen state - Potentially hazardous food in hot holding units were at acceptable temperatures (60C or higher) - Soup (main service area) 65-67C - Soup (deli area) 62-65C - Enchiladas (main service area) 64C - Soup broth (stir fry) 70C - No signs of pest activity at the time of the inspection. - Ice machine appeared clean and maintained - Chef present has completed Foodsafe level 1 equivalent.