INSPECTION REPORT Health Protection JCRH-BBWS5X

PREMISES NAME Nomad Nutrition		Tel: (778) 554-6480 Fax:
PREMISES ADDRESS 101 - 3650 Bonneville Pl Burnaby, BC V3N 4T7		INSPECTION DATE May 6, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Denis Mikhailov		NEXT INSPECTION DATE May 13, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 5

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: - Operator has added 4 upright freezers without prior approval. Freezers are being used to store the product of another business (The Good Stuff). Revised layout was submitted; however Operator did not indicate the use of the freezers for an additional business. Approval was not granted for the additional equipment or business. Corrective Action(s): - Operator to revise layout and label/designate areas to indicate which are for storage of his products and the business which is subleasing the space. [Correction date: 7-May-2019] *See lower portion of report for additional items to be addressed for consideration of premises to be subleased. Violation Score: 209 - Food not protected from contamination [s. 12(a)] Observation: - Boxes of (packaged) food products noted on floor in warehouse area. Corrective Action(s): - Store all food items at least 6 inches off of the floor. [Correction date: today] Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): - Left bay door was open at the time of the inspection which can allow pest entrance. Corrective Action(s): - Keep all doors closed unless they are screened to prevent pest entrance. Violation Score: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): - Rodenticide in bait boxes present within warehouse area. This is not acceptable for a food premises. Corrective Action(s): - Remove rodenticide/bait boxes from food premises [completed during inspection] and replace with traps. Violation Score: 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: - Stove/oven present in back warehouse area which is not required for the food premises. Corrective Action(s): - Remove stove from premises. [12-May-2019]

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

Comments

- General sanitation of premises satisfactory with the exception of warehouse area which requires organization to ensure all food items are stored on shelving off of the floor (see violation above) - Handsink supplied with hot and cold running water, liquid soap and paper towel. - Bleach sanitizer solution present in spray bottle and in warewashing sink to sanitize food contact surfaces. Concentration measured 200ppm (spray bottle) 100-200ppm (sink) - Walk-in cooler 2C - Walk-in freezer -18C - Upright freezers -15C, -19C, -12C, -24C - Batch records present. Aw is measured to ensure it meets the critical limit specified in food safety procedures. At this time, cooked batches are being dehydrated immediately after cooking rather than cooling and then dehydrating. The Operator indicated the first method is more time efficient. Both methods are outlined in food safety procedures. ***For consideration of sublease of space, Operator must address violations noted above and provide the following for review: - Revised layout with storage spaces labelled/desginated for each business - Contract/agreement in place including hours of production. Business must not be processing/operating at the same time - Provide additional shelving in walk-in cooler. Once the above has been reviewed and if approval is given for the sublease to proceed, the business owner of the secondary business will need to submit a health application, overview of business (describe food product being made, where it is sold/distributed), food safety and sanitation procedures for review.