Report No. KLIU-D3XTAR

INSPECTION REPORT
Health Protection
KLIU-D3XTAR

PREMISES NAME
Don Oso's Restaurant

Tel: (604) 423-5525
Fax:

PREMISES ADDRESS
4421 Hastings St
Burnaby, BC V5C 2K1

INSPECTION DATE
April 2, 2024

TIME SPENT
1.25 hours

OPERATOR (Person in Charge)
Samantha Ortiz

NEXT INSPECTION DATE
April 09, 2024

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 = 19

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution in a spray bottle measured >200ppm chlorine.
Corrective Action(s): Staff diluted solution at time of inspection to 100-200ppm chlorine. Test strips are available on site - verify the concentration each time a new solution is made.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Front handwash station was out of soap at time of inspection.
Corrective Action(s): Staff refilled the soap dispenser at time of inspection.
Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Cleaning is required in the following areas:
> Cook line - grease accumulation on the wall directly under the vent filters
> Vent cabinent - grease/smoke accumulation on the wall and around the vent pipe
> Onion skins around and beneath the prep table with flat top
> Broken dry wall debris found under the 3 compartment sink
> Rodent droppings noted on the floor in the space between the 2 door cooler and the wall
> Rodent droppings observed in the crevice above the floor along the same wall as above
Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Remove all rodent droppings to help with monitoring for activity.

Follow up droppings cleaning with a strong bleach solution to help remove scents.

Date to be corrected by: April 9, 2024.
Violation Score: 9

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

Comments

Routine

Temperature controls:
> 2 door cooler: 0C
> 3 door prep cooler: 1.9C
> Display cooler: -1.8C
> Mini fridge by back door: 3C
> Standup freezer: -22C
> Beverage cooler: 5C (no PHFs)
> Steam tables: all above 60C
> Consume: 70C

General:
> Running hot and cold water is available.
> Back handwash station had liquid soap and paper towels. Front soap dispenser was refilled at time of inspection.
> High temperature dishwasher had final rinse temperature of 73.1C at plate level.
> Back of house had 100ppm chlorine solution for sanitizing.
> Discussed cooking, cooling and reheating for meats - no concerns.
> Ensure cooked food is cooled from 60C to 20C within 2 hours, and then from 20C to 4C within 4 hours.
> Food should be properly and evenly cooled down to 4C as FAST as possible.
> Operator uses probe thermometer to check temperatures every 2 hours.
> Cooled foods are reheated to min. 74C on the stove top before hot holding for the day.
> Leftover hot held foods at the end of the day are discarded.
> Pest control contract is in place with Orkin - new contract. Operator is unsure if they have received a routine visit yet.
> Forward most recent/next pest control report to EHO for review.
> Vent hood filters are removed and cleaned every 3 days.
> In-use utensils are switched out for clean and sanitized ones 2-3 times a day.
> Foodsafe requirements are met.
> Health permit is posted.

Note: facility is using a flat top to warm up tortilla's and melt cheese with meats before serving to customers. This flat top is not covered by the existing residential style vent hood.
> Discussed with operator, this set up will be forwarded to the Fire Dept. to confirm if this kind of food preparation emits grease laden vapours to require commercial ventilation.