INSPECTION REPORT Health Protection ECAO-BB4SR7

PREMISES NAME Cattle Cafe		Tel: (604) 430-8686 Fax: (604) 216-0783
PREMISES ADDRESS 4877 Kingsway Burnaby, BC V5H 4T2		INSPECTION DATE April 10, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Colin Wong		NEXT INSPECTION DATE 5 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 = 13

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Reviewed with worker what happens to leftover wet rice noodles at room temperature if not used within 2 hours -worker indicates it is put back in the fridge Corrective Action(s): You must discard any perishable exceeding 2 hours at room temperature: -Use small portions of perishables only -any leftovers after 2 hours must be discarded -DO NOT PUT BACK IN THE FRIDGE **Bring out only enough perishable foods at room temperature that will be used within 2 hours Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Wet rice noodles maintained at room temperature -portions (large bucket) are too large and must not be kept longer than 2 hours at room temperature. Corrective Action(s): Only bring out SMALL PORTIONS for perishable foods at room temperature to not exceed 2 hours -reduce bucket size by at least half. Discard any leftover after 2 hours Discarded the wet rice noodles -exceeded 2 hours at room temperature Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Too much unnecessary clutter under dishwasher -multiple cleaning chemical bottles there Corrective Action(s): This is a high traffic area that should be cleaned daily. Only store cleaning chemicals that are actively used there daily: i.e. one bleach bottle, one detergent vat, one rinse aid vat, one sanitizer vat Violation Score: 3

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

Comments

Temperature Controls: -Walk-in cooler 3 deg C -Large preparation cooler 4 deg C -3-door undercounter 3 deg C -2-door bar undercounter 4 deg C -Small preparation cooler 3 deg C -Gravy 63 deg C -steamed rice 68 deg C Chemical Controls: -Low temperature chlorine sanitizing washer >50ppm residual as per test strips -Sanitizer bleach buckets >100ppm 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 good -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 Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access