INSPECTION REPORT Health Protection JCRH-CRASJG

PREMISES NAME Big Shots		Tel: (604) 298-2919 Fax:
PREMISES ADDRESS 3980 Hastings St Burnaby, BC V5C 6C1		INSPECTION DATE April 27, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Robert Alvarez		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: - Mouse droppings observed on shelving in dry storage room. Activity appears to be limited to dry storage room at this time. Corrective Action(s): - Remove items from shelving, clean up droppings and sanitize shelf. Continue to monitor for any further activity. Ensure any additonal droppings are cleaned up promptly and the area sanitized. - Ensure dry goods containers are kept tightly sealed and a high level of sanitation is maintained to eliminate food sources that can attract pests. - Retain pest control company to provide monitoring and control services for rodents. To be corrected by: 04-May-23 Violation Score: 3

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

Comments

- Food preparation/service area maintained in sanitary condition - Liquid soap and paper towel present at handwashing station - Coolers were operating at required temperature (4C or colder): - Undercounter barista cooler 4C - 2 door worktop cooler 3C - Display cooler 3C - Beverage cooler 4C - Coolers are equipped with thermometers - Ice cream freezer was -19C (Only one ice cream freezer currently in use) - Dipper well operational and in use for ice cream scoop - Hot held soup maintained above 60C - Reviewed heating procedures for soup with staff member - soup is heated in microwave and then transferred to hot holding unit. - High temperature dishwasher operational and met required temperature to sanitize dishes (71C or higher at dish surface). Temperature measured at dish surface: 84.2C - In use wiping cloths kept in chlorine bleach sanitizer solution. Concentration measured 200ppm chlorine - Chlorine sanitizer solution present in spray bottle to sanitize counters and slicer. Concentration measured 200ppm chlorine - Reviewed cleaning and sanitizing procedures for slicer with staff on duty. Staff on duty knowledgeable about clean in place procedures - wash, rinse sanitize. Ensure slicer is cleaned at sanitized at least every 4 hours. - Foodsafe requirement met at time of the inspection. - Staff/public washrooms maintained with liquid soap and paper towel