INSPECTION REPORT Health Protection ECAO-BCSSXW

PREMISES NAME Deer Garden Signatures		Tel: (604) 522-3177 Fax:
PREMISES ADDRESS 7152 Sperling Ave Burnaby, BC V5E 2W5		INSPECTION DATE June 3, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 13, 2019
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: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Glass noodles in bucket full with water for over 2 hours and stored on the floor Corrective Action(s): Discard noodles. Once water is added to the noodles place it in the fridge as it is perishable. Do not store foods on the ground Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash sink at bar -the paper towel dispensed was blocked off with stacked cans of condensed milk Corrective Action(s): All handwash sinks must be clear for use Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed kitchen worker wipe hands on apron a number of times Corrective Action(s): Wash hands immediately. Do not wipe hands on the apron as you are contaminating the hands. Aprons are to protect clothes underneath only Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Still observing bowls used for bulk foods as well as disposable containers. This is a repeat from the June 18, 2018 health inspection -continued citations will require increased enforcement Corrective Action(s): Use scoopers for bulk foods lodged in the food handle-up to better protect foods from hand contamination Use only dishwash safe implements Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back screen self-closing door in the kitchen is not fully closing -at least a 4" gap was observed -operator is only manually closing the door securely Corrective Action(s): Adjust/replace the self-closing mechanism so the door is fully closing. Only takes 1/4" gap for a rodent to enter the kitchen. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some what appears to be old mouse droppings in back storage room next to the public washrooms. Did not observe any foods contaminated Corrective Action(s): Remove all equipment clean and disinfect. Operator to email me the last work report from Ecolab Pest Control in their May visit Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Table outside employee washroom -the surface has come apart Corrective Action(s): Replace the surface -must be smooth, non-absorbent, non-toxic, and easily cleanable Violation Score: 3

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

Comments

Temperature Controls: -All fridges at or below 4 deg C -Hot held foods at or above 60 deg C Chemical Controls: -Low temperature chlorine sanitizing washer >50ppm residual -Bleach sanitizer buckets >100ppm chlorine residual 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 okay -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: Ecolab Pest Control comes in monthly -email me the last work report as below** Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access