INSPECTION REPORT Health Protection JCRH-B9TUFB

PREMISES NAME Cefa Brentwood		Tel: (604) 565-3333 Fax:
PREMISES ADDRESS LM100 - 4664 Lougheed Hwy Burnaby, BC V5C 5T5		INSPECTION DATE February 28, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Daylene Silbernagel		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Cooked (steamed) broccoli and cauliflower was noted stored at room temperature. Product was 20-21C. Food handling staff reported vegetables were cooked/steamed <2hours prior; however the intent was to keep them out until service for an additional 45min. Corrective Action(s): - Cooked vegetables are potentially hazardous foods and need to be stored at proper temperatures - either at 60C (hot holding) or hotter or 4C or cooler (in the fridge). Staff was directed to transfer products to the cooler immediately to complete the cooling process. If potentially hazardous foods are cooled they must be cooled rapidly from 60C to 20C within 2 hours max.; transferred to the cooler and cooled from 20C to 4C within 4 hours max. Review all food handling procedures with staff and ensure food handling procedures are present for staff to refer to. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): - Observed food handling staff wearing gloves touching hair and touching numerous surfaces in the kitchen (cooler door handles, dishes). Corrective Action(s): - Foodhandler was instructed to remove gloves and wash hands. Gloves are not a replacement for handwashing and need to be changed at the same frequency hands are washed. Gloves should only be worn after hands are washed and for direct food handling. Once the food handling task is complete, gloves are to be removed and discarded. Review glove use policy with staff. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Raw meat was stored above ready to eat food items (fruit) in 2 door stainless cooler. Note: Meat was stored in additional containers to prevent dripping. Corrective Action(s): - Re-organize cooler and always store raw meat beneath ready to eat items and produce. Always follow safe food storage practices. Staff moved raw meat to the bottom of the cooler and placed ready to eat items above it at the time of the inspection. Violation Score: 3

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

Comments

- Kitchen, equipment, and dry storage area maintained in sanitary condition. Dry storage area well organized with food items stored off of the floor. - Handwashing sink supplied with hot and cold water, liquid soap and paper towel - 2 door cooler at 3C - 1 door cooler at 4C - Freezer at -14C - Temperatures monitored and recorded for coolers and freezer. - High temperature dishwasher operational. Final rinse measured 74.9C at dish surface with min/max thermometer. - No signs of pest activity noted at time of the inspection. - Foodhandler has completed Foodsafe level 1 - Bleach present for sanitizing food contact surfaces. Solution was not tested as it had been dumped out as kitchen staff was cleaning up for the day. Ensure solution is 100-200ppm chlorine. Use test strips to verify concentration. *Food safety procedures were not able to be located by staff in kitchen or front desk. Keep a copy of food safety procedures in the kitchen for reference. Email the undersigned a copy of the food safety procedures and to confirm a copy has been placed in the kitchen.