INSPECTION REPORT Health Protection DNGG-BHHMXP

PREMISES NAME Sandwich Tree #71		Tel: (604) 421-0407 Fax:
PREMISES ADDRESS 8662 Commerce Ct Burnaby, BC V5A 4N7		INSPECTION DATE November 1, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Cho Kyung Ae		NEXT INSPECTION DATE November 08, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): - Operator using steam table hot holding units to reheat cold soup that was prepared in advance. Corrective Action(s): - Steam table hot holding units may not be capable of reheating food quickly (within 2 hours) to a minimum of 74 deg C. - Use portable cooking element to quickly reheat food before transferring to hot holding units. - Verify internal food temperature with a food probe thermometer before it is transferred to hot holding units. Internal food temperature must reach at least 74 deg C. [Correction Date: Immediately] Note: Operator has a probe thermometer to facilitate temperature monitoring. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Food stored in sandwich prep cooler unit with a temperature of 12-13 deg C. Corrective Action(s): - Cold potentially hazardous foods must be stored at or below 4 deg C. - Move food into another cooler immediately. [Correction Date: Immediately] Note: Operator advised that sandwich prep cooler is turned off daily and turned back on the next morning. Food from other kitchen coolers is transferred to sandwich prep cooler inserts in unit each morning. Internal temperature of food ≤4 deg C. However, prep cooler unit temperature did not decrease during the duration of the inspection. Do not store cold potentially hazardous food in sandwich prep cooler until unit is maintaining temperature at or below 4 deg C. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - Open bag and container of dry ingredients stored between handsink and soap dispenser. - Open bag of flour stored directly on the ground. - Food preparation (vegetable washing) taking place beside dishwasher while it is running. Corrective Action(s): - Food must be protected from contamination at all times. - Store all opened bags/ containers of dry ingredients away from areas of potential contamination and off the ground. - Store all opened bags/ containers of dry ingredients in tight-lid food grade containers to protect from contamination. - Organize use of 2-compartment sink between food prep and warewashing uses to prevent potential food contamination. Ensure that 2-compartment sink has been properly cleaned and sanitized before using for any food preparation. [Correction Date: November 1, 2019] Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Dirt and food debris accumulation noted under, behind and between all equipment, on shelves, and in all other hard to reach areas. Corrective Action(s): - Thoroughly clean above noted areas and all other hard to reach areas. - Store items at least 6" (15 cm) off the ground to facilitate cleaning. [Correction Date: November 8, 2019] Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Sandwich Prep Cooler: 12-13 deg C Corrective Action(s): - Cold holding equipment must be capable of maintaining temperature at or below 4 deg C. - Repair and/ or adjust unit. - Do not use unit until is can maintain temperature at or below 4 deg C. [Correction Date: November 1, 2019] Violation Score: 3

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

Comments

- Handsinks and washroom sinks provided with liquid soap, papertowels, hot and cold water. - Kitchen Display Cooler: 3 deg C - Kitchen Upright Freezer: -12 deg C (items in a frozen state) - Front Display Cooler: <1 deg C - Domestic Cooler/ Freezer: 3 deg C/ -11 deg C - Dimchae Refrigeration Unit (set to "cooler function"): 1 deg C - Yellow Kenmore Chest Freezer: -27 deg C - White Chest Freezer: -30 deg C - Milk and Beverage Display Cooler: 4 deg C - Soup Hot Holding (crock pot): 80 deg C - 200 ppm chlorine bleach sanitizing solution available - Low Temperature Chemical Sanitizing Dishwasher: 50 ppm chlorine residual. Chlorine test papers available to verify sanitizer concentration. - No pest activity noted at time of inspection. - Continue to monitor for pest activity. Take corrective actions if new pest activity is noted. - Store items at least 6" (15 cm) off the ground to facilitate pest control monitoring and cleaning. - Keep kitchen back door closed at all times to prevent potential pest entry.