INSPECTION REPORT Health Protection SSZO-D47QNB

PREMISES NAME Core Education & Fine Arts Food Service		Tel: (604) 299-2373 Fax: (604) 299-2378
PREMISES ADDRESS 4970 Canada Way Burnaby, BC V5G 1M4		INSPECTION DATE April 10, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Karen Chan		NEXT INSPECTION DATE April 12, 2024
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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: No paper towel in dispenser at handwashing station. Staff indicated repainting of wall just happened. Corrective Action(s): Re-install paper towel dispenser. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris observed on bottom shelves of open cabinet at both ends in the kitchen. Corrective Action(s): Clean the above mentioned areas. Violation Score: 3

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

Comments

Health permit is posted Fridge A: 4.0oC Fridge B: 4.0oC Classroom A: 3.9oC Classroom B: personal use only Classroom C: 4.0oC Domestic freezer (Fridge A): -12.8oC Chest freezer (by washing machine): -21.8oC Chest freezer (storage room): -21.4oC Any leftover is discarded Temperature log is maintained Hot and cold running water available Liquid handsoap is present at handwashing station General sanitation is satisfactory No obvious signs of pests at time of visit Pest control company visits regularly Dishwasher final rinse reaches 75.0oC on plate, as per min-max thermometer Bleach sanitizer in spray bottle is present and at least 100ppm chlorine is detected Chlorine test strips are available to test sanitizer concentration Note: 1. All walls in a food facility should be coved to prevent pests from harbouring or entering. 2. There are two coolers in kitchen, both at capacity, if not over. Over stocking will prevent cold air to flow properly and maintain foods at temperature of 4oC or less. An additional cooler should be considered. Going forward, all new equipment in facility must be commercial grade. Current coolers in kitchen are domestic grade. 3. Observed one staff grabbing lunch from Fridge B. No separation between personal and business use in cooler currently. Separate personal food from commercial use.