INSPECTION REPORT Health Protection ECAO-ARZUHQ

PREMISES NAME Deer Garden Signatures		Tel: (604) 522-3177 Fax:
PREMISES ADDRESS 7152 Sperling Ave Burnaby, BC V5E 2W5		INSPECTION DATE October 10, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Employee washroom paper towel roll for drying hands not in dispenser Corrective Action(s): Keep paper towel rolls in dispenser otherwise the ends will be contaminated when handled Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -Operator is unsure how long perishables have been sitting out at room temperature at cooking line Of note: peanut sauce, hydrated noodles and mushrooms -No eating/drinking in food preparation/kitchen areas -personal cups observed in front drink making areas -NOTE this was cited in last report1 Corrective Action(s): -Time stamp the perishables with sticky notes: Time out: and Discard time: Maximum of 2 hours at room temperature then discard Whenever possible use your preparation coolers to avoid this -Remove all employee personal cups from kitchen areas -continued issues here will require increased enforcement Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cleaver observed chipped Corrective Action(s): Repair or replace broken equipment. Worker discarded cleaver Violation Score: 3

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

Comments

Temperature Controls: -right preparation cooler 3 deg C (chicken) -left preparation cooler 3 deg C (sauce) -2-door display #3 2 deg C (mushroom) -2-door display #2 3 deg C (milk) -2-door display #1 2 deg C (sprouts) Chemical Controls: -Low temperature chlorine sanitizing washer >50ppm as per test strips -Bleach sanitizer buckets >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation In-Use Utensils: keep in ice water and dishwash every 4 hours -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Ecolab comes in monthly -last work report indicates no activity Other Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access