INSPECTION REPORT Health Protection JCRH-CJHQXY

PREMISES NAME Fair Haven Food Service		Tel: (604) 299-7471 Fax:
PREMISES ADDRESS 7557 Sussex Ave Burnaby, BC V5J 3V6		INSPECTION DATE September 22, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes 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: There are no non-critical hazards.

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

Comments

- General sanitation of kitchen and equipment satisfactory. Minor amount of residue noted on floor around wheels/legs of equipment. Ensure this is addressed during routine cleaning schedule. - Handwashing sinks were supplied with liquid soap and paper towel - Hot and cold running water was available at all sinks - High temperature dishwasher was operational and met required sanitizing temperature. Rinse temperature at dish surface was 76.1C measured with min/max thermometer. - Coolers were operating at acceptable temperatures (4C or colder): - walk-in cooler 2C - single door reach in cooler 2C - Walk-in freezer -18C - Food was stored in a manner to prevent contamination. Packages were tightly closed or stored in bins with tight fitting lids. - Foods in walk in cooler were covered with lids or food grade wrap. Raw meats and raw eggs were stored beneath ready to eat items. - Ice machine appears clean/maintained with ice scoop stored in holder outside bin. - In use wiping cloths were stored in quats sanitizer solution (200ppm). - 200ppm chlorine dispensed from dispenser at 3 compartment sink. - No signs of pest infestation noted at time of the inspection. Pest control contract in place with monthly service. - Foodsafe requirement met at time of the inspection. Support Services Supervisor present and has completed Foodsafe level 1. - Monitoring and record keeping: - Diswasher wash and rinse temperatures to be checked three times daily (per facility sanitation procedures). Records were reviewed and temperatures were checked/recorded this morning; however, reading have not been consistent this month. Ensure temperature of dishwasher is being checked and the reading recorded consistently according to your sanitation procedures. Additionally, if required temperature is not reached, ensure corrective action is taken and recorded. - Cooler and freezer temperatures are checked twice daily according to facility food safety procedures. Records reviewed and appear complete with exception of the temperature readings for this morning. - Support Services Supervisor to review temperature monitoring and record keeping with food service staff.