INSPECTION REPORT Health Protection LKIM-DAXRUN

PREMISES NAME BCIT Town Square Cafe SE2 #67439		Tel: (604) 432-8642 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE November 12, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mebs Lalani		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Burrito station had items not at temperatures of greater than or equal to 60 degrees Celsius: - Beans - 50 degrees Celsius - Meat - 55 degrees Celsius - Tater Tots - 45 degrees Celsius CORRECTED DURING INSPECTION - Items reheated and hot holding unit turned up . Corrective Action(s): Unit appears to be only turned on to half way point. Unit must be turned on to temperature that ensures hot holding of at or above 60 degrees Celsius is achieved and maintained. Ensure hot holding unit is turned on to an adequate temperature . Violation Score: 5

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Small hole observed in corner behind table top oven in corner behind customer reach in beverage coolers . Corrective Action(s): Ensure facility is inspected for holes and they are filled as soon as discovered with non-chewable materials. It is now the time of year that rodents will try to enter inside buildings to escape cold weather. Ensure facility is rodent proofed as much as is possible. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required on lower shelves and under grill unit and under equipment in hard to reach areas. . Corrective Action(s): Ensure cleaning staff are cleaning hard to reach areas on floor under equipment . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: One door stand up glass front cooler unit in Triple O's is not maintaining temperatures at or below 4 degrees Celsius. Lowest temperature observed today was 6 degrees Celsius No potentially hazardous food items stored in cooler unit as staff were aware of malfunctioning cooler unit. . Corrective Action(s): Have unit serviced. Ensure unit reaches and maintains minimum temperatures of less than or equal to 4 degrees Celsius. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - EXCELLENT! - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving units temperatures of greater than or equal to 60 degrees Celsius - triple O's and main line - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (73) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Appropriate Test strips available for use - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Proper tong use methods observed for cooked food items at grill - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Dipper well in use at time of inspection - EXCELLENT - Common use items washed and sanitized frequently every 2-4 hours or more frequently as necessary - Hair restraints in use - Hair Nets - Back door closed during inspection and tight fitting; traps added to loading bay - Light covers in place - Cooler handles and seals in good sanitary condition - Thermometers in all cooler and freezer units - Good hand washing practices observed - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: BCIT has implemented campus wide program for take away containers. Third party contractor supplies containers, removes used containers and cleans containers. Cleaned and sanitized containers are then provided back to BCIT for use as take away containers. *** Ensure proper cleaning and sanitizing has occurred. Staff must inform Management of any issues with cleanliness or condition of containers (cracked, broken, etc.)