INSPECTION REPORT Health Protection JKWK-B8HV2Y

PREMISES NAME Courtyard Terrace		Tel: (778) 888-0764 Fax:
PREMISES ADDRESS 3730 Burke St Burnaby, BC V5H 1A3		INSPECTION DATE January 17, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Prem Nand Singh		NEXT INSPECTION DATE 6 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 = 11

Critical Hazards: Total Number: 1

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): One unopen packaged of chedder cheese was found to contain visible mould in main kitchen walk in cooler. Corrective Action(s): Mouldy cheese was discarded by operator. Ensure to inspect all inventory to ensure all food products are free of contamination and safe to consume. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Basement walk in freezer was full of inventory. Some boxed food products were stored on the floor of walk in freezer. Corrective Action(s): Do not store food products directly on the floor. Store all foods at least 15 cm above the ground. Correction required in 2 days. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dust and mould debris were noted in the following areas: 1. On fans and light fixtures in the main kitchen. 2. On the fan and racks of the main walk in cooler in the kitchen. Corrective Action(s): Ensure these areas and all hard to clean areas are part of the regular cleaning schedule. Mould in the walk in cooler will contaminate food products. Correction required 1 week for walk in cooler and 1 month for the ceiling fans and fixtures. Violation Score: 3

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

Comments

Hand washing sinks in use with paper towels, liquid soap and warm running water Dish washer final rinse cycle at 71.6C at the plate as per min/max thermometer Conveyer belt dishwasher in use with 3 compartment sink 200 ppm quat sanitizer in use at the sink and in sanitizer buckets Test strips for sanitizer in use Microwaves are sanitary Utensils and equipment are kept sanitary Walk in cooler main kitchen (sauces) 1.5C Basement walk in cooler (milk) 4C Basement walk in freezer (chicken) -20C Dry storage areas are satisfactory Small white chest freezer (peas) -20C Thermometers and temperature logs in use Drinks and juice dispensers are sanitary Valid Permit posted in visible location Chemicals and laundry is kept in separate dedicated room Recommendation: There is a lack of freezer units on site and near the main kitchen. The basement walk in freezer is very full and is resulting in products being stored on the ground or is forcing ready to eat foods to be stored in close proximity to contaminated foods, such as raw meats. This is compromising food safety. An additional freezer unit on the main floor would help correct these problems.