INSPECTION REPORT Health Protection JFEN-AEATHV

PREMISES NAME Orange Julius/Dairy Queen (Metrotown Centre)		Tel: (604) 435-6790 Fax:
PREMISES ADDRESS 354 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE September 30, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Martin Quat		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 = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Blizzard's being repackaged in multiple single serve containers in back storage room. 2) No garbage cans located in the front end of restaurant near handsinks. Corrective Action(s): 1) Cease food preparation / re-packaging in storage room immediately. No food preparation / re-packaging of food is allowed in this room as there is no handsink available for employees. 2) Provide garbage cans in front end of restaurant near the handsinks. Review best hand washing practices with staff. Reminder: gloves do not replace hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food / dirt debris noted under and on sides of equipment in the front end of the restaurant. Corrective Action(s): These areas need to be cleaned and sanitized. Ensure your sanitation plan is followed on a daily basis. Violation Score: 9

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

Comments

-coolers at or below 4C -hot holding at or above 60C -thermometers on-site for checking temperatures - temperatures checked daily -liquid soap and paper towel provided at handsinks -QUAT sanitizer on-site for sanitizing surfaces, utensils and equipment -ensure manufacturer's directions are followed -test strips available on-site -sanitizer buckets provided for wiping cloths at 200-400 ppm. Sanitizer solution changed every 2 hours. -discussed washing and sanitizing of food equipment such as juicer, blenders, Blizzard machine -ensure your sanitation plan is followed and they are washed and sanitized as needed or at least once every 4 hours while in use -pest control services on-site weekly -no signs of pests noted at time of inspection Reminder: Do not leave food unattended in service hallways