Fraser Health Authority



INSPECTION REPORT
Health Protection
ANAN-BDYTQT
PREMISES NAME
Hume Park - Goodies
Tel: (604) 777-5117
Fax: (604) 524-0942
PREMISES ADDRESS
525 Kelly St
New Westminster, BC V3L 3V1
INSPECTION DATE
July 11, 2019
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Jim Luu
NEXT INSPECTION DATE
12 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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 = 1
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
104 - Permit not posted in a conspicuous location [s. 8(7)]
Observation: The Operating Permit is not posted.
Corrective Action(s): Post your operating permit in a conspicuous location.
Violation Score: 1

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

-Concession has had some renovations done. The single compartment sink has been replaced with a 2-compartment sink, where the smaller compartment is to be accessible for handwashing at all times (do not store any items on this side or block it in anyway). Hard ice-cream has been added to the menu. A dipper well has been installed beside the 2-compartment sink. Mini donuts have been removed from the menu. Concession is selling packaged and hard ice-cream; hotdogs (beef and vegetarian); and prepackaged, non-potentially hazardous foods.

-Revised Food safety and sanitation procedures have been submitted. In discussing prep procedures for the hotdogs with the staff on-site, it was noted that the veggie dogs are not prepared on the grill. These are reheated in the microwave on a paper plate with water. Reheating in the microwave can create hot/cold pockets and is not a consistent method for cooking. The veggie dogs should also be prepared on the grill (you can have separate sides for the meat vs veggie dogs). If you want to continue making the veggie dogs in this manner, then include the proper cooking procedures in your food safety plan.

-Coolers are below 4 degC; Freezers are below -18 degC; hotdogs were being held in the steamer at 63 degC.
-Handwashing sink is fully equipped.
-Discussed dishwashing procedures with staff on-site, no concerns noted.
-200ppm bleach is available for sanitizing.
-Temperature logs are being maintained.
-As discussed, staff should have a copy of their FS certificate on them or on-site.