INSPECTION REPORT Health Protection ECAO-CCXPZG

PREMISES NAME Obanhmi (Burnaby)		Tel: (604) 564-9558 Fax:
PREMISES ADDRESS 4994 Newton St Burnaby, BC V5H 1T4		INSPECTION DATE March 28, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Juween Nguyen & Linh Tran		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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)

Code 302 noted on Initial inspection # ECAO-CCQSZD of Mar-21-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Reused vinegar containers cannot be cleaned adequately due to the handle and small spout. Wiping towels left on counters when not in use. Bleach sanitizer bucket too weak -measured at 50ppm as per test strips Correction: Do not reuse these vinegar containers -remove all foods. Leave your rinsed wiping towels in the sanitizer buckets to better prevent bacterial growth Bleach sanitizer must be maintained >100ppm (100-200ppm) at all times

Comments

Revised floor plan received regarding expanded front kitchen area Base boards/coving placed on the newly expanded half walls Revised Food Safety and Sanitation Plans, menu received Received authorization from the Fire Department regarding the use of the self-contained deep fryer unit "Perfect Fry Company" Reused vinegar containers that cannot be cleaned adequately have been removed for food use Sticky pads in place overhead dishwasher and bug zapper has been removed NOTE: if operator plans to remove the commercial washer and only Manual Wash at the 2-compartment wash sinks the following requirements will need to be met: 1. single service utensils only 2. each compartment of the sink must be sized large enough to accommodate the largest cooking item that requires cleaning 3. Remove the washer from the facility