INSPECTION REPORT Health Protection LKIM-D34UKD

PREMISES NAME BCIT - Pavilion - Unit #67435		Tel: (604) 432-8236 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE March 6, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked onions and mushrooms in cold holding unit found to be at 17 degrees Celsius. Cheese and raw burger patties found to be at temperatures of 13 degrees Celsius. Chef informed EHO and Manager that unit had been found to be turned off. Chef then instructed staff to turn unit on and food remained in cooler unit. CORRECTED DURING INSPECTION - items discarded. . Corrective Action(s): Discuss issue with staff. As staff did not know for how long food items were stored at temperatures greater than 4 degrees, or how long the unit had been turned off, the food items should have been checked with a thermometer prior to resuming food production with these items. Unit could have been turned off hours prior or not even at all today. Discuss protocols for such an event in the future. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Pizza area hand sink not adequately supplied. Area missing hand soap. CORRECTED DURING INSPECTION. . Corrective Action(s): Discuss with Management. Ensure there is a back up plan for when janitorial staff are not present for items like hand soap and paper towels supplied by BCIT. . Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Head Chef observed to wash gloves in hand sink. CORRECTED DURING INSPECTION. EHO instructed Chef to remove gloves and properly wash hands then return to work with fresh gloves. . Corrective Action(s): This is a poor habit. Ensure staff are made aware of proper glove use. When gloves are soiled they are to be removed, hands washed and new gloves are to be used. If staff are finding gloves cumbersome, gloves are not required by Health Authority. Proper hand washing is required between contamination of hands. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Staff cell phones (X2) observed on food preparation surfaces in food preparation areas. CORRECTED DURING INSPECTION. Tongs washed in dishwasher however placed back into containers/holders that were not clean. CORRECTED DURING INSPECTION . Corrective Action(s): Discuss with staff: personal items in designated area only or on your person. When tongs at island prep area are washed (after each 2 - 4 hours or more frequently as necessary) so too should the areas where the tongs are being stored as food debris accumulates in this area. Discussed with Management. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Evidence of rodent activity observed. Rodent droppings found in various locations in kitchen area. . Corrective Action(s): Discuss with Management and Pest Control Company. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed in the kitchen in the following areas: - On legs of large dough mixer - On counter behind decommissioned microwave - On lower shelves - On top surface of old hot holding unit next to grill and hand sink . Corrective Action(s): Clean and sanitize all areas affected by rodent droppings Remove all dishes and equipment from lower shelves until rodent infestation is eliminated. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. Have additional Traps set Alert Pest Control Company of findings and follow recommendations advised by Pest Control Company Technician. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (73.9) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper tong use methods observed for cooked food items at grill - Designated tongs for raw meat; tongs washed and sanitized in dishwasher every 2-4 hours or more frequently as necessary - Proper thawing techniques observed - cooler in use - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Common use items washed and sanitized frequently every 2 hours or more frequently as necessary - Hair restraints in use - Hair Nets - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Light covers in place - Dipper well in use at time of inspection - temperatures of greater than 60 degrees Celsius observed - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Milkshake blenders in good sanitary condition - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: As facility is accepting student cups for coffee beverage station ensure there is a plan in place for when students provide cups that are not in good sanitary condition. Update Food Safety plan.