INSPECTION REPORT Health Protection JCRH-CCDUQV

PREMISES NAME Fair Haven Food Service		Tel: (604) 299-7471 Fax:
PREMISES ADDRESS 7557 Sussex Ave Burnaby, BC V5J 3V6		INSPECTION DATE March 10, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 17, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Sanitizer dispenser at 3 compartment sink which dispenses LT Sanitizer (chlorine) was dispensing solution which was >>200ppm chlorine. Corrective Action(s): - Have dispenser adjusted to dispense 100-200ppm chlorine. In the interim, when filling sink dilute with water and use test strips to verify concentration is at required level. To be completed by: 17-Mar-2022 Note: Supervisor reported chlorine solution being dispensed is primarily used to remove stains from dishes rather than for the purpose of sanitizing as all dishes are washed and sanitized in the high temperature dishwasher. Supervisor reported solution being dispensed was checked 06-Mar-2022 and concentration was 200ppm. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JCRH-C6GT24 of Sep-02-2021 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: - Mold/mildew noted on the interior of the ice machine. Food service staff reported ice is only used for cooling not as an ingredient or in beverages. Correction: - Discard all ice from bin. Clean and sanitize interior of ice machine according to manufacturer's instructions. Clean and sanitize ice machine regularly as part of the regular cleaning schedule (sanitation plan). [Date to be corrected by: 03-Sept-2021]

Comments

- Kitchen and equipment maintained in sanitary condition. - Bin of ice machine appears clean and maintained. Since previous routine inspection, ice machine bin is now emptied, cleaned and sanitized weekly. - Handwashing sinks were supplied with liquid soap and paper towel - Hot and cold running water was available at all sinks - Coolers were operating at acceptable temperatures (4C or colder) and equipped with thermometers to monitor temperatures - walk-in cooler 2C - single door reach in cooler 4C - stainless fridge freezer 0C/-19C - Walk-in freezer -16C - Wiping cloths were stored in quats sanitizer solution (200ppm). - Food was stored in a manner to prevent contamination - packages tightly closed or stored in bins with tight fitting lids. Foods in walk in cooler were covered with lids or food grade wrap. - Dry storage room was organized with food products stored on shelving. - No signs of pest infestation noted at time of the inspection. Pest control contract in place. - Foodsafe requirement met at time of the inspection. Support Service Supervisor has completed Foodsafe level 1 and was present. - Temperature or coolers, freezers, dishwasher, cooking and hot holding temperatures are being checked. In reviewing records, front cooler, single door cooler and freezer are routinely checked twice daily. Walk-in cooler is being routinely checked in the morning; however, not consistently checked in evening. Per record log for dishwasher, wash and rinse temperatures are to be checked after each meal (ie. three times daily); however, based on log sheet, it does not appear this is being consistently completed. Ensure temperatures are being consistently checked and recorded at the interval specified in your food safety procedures. If required temperatures are not met, ensure corrective action is taken and recorded.