INSPECTION REPORT Health Protection LKIM-CX7PVG

PREMISES NAME No. 1 Fine Foods		Tel: (604) 428-1548 Fax:
PREMISES ADDRESS 2 - 4739 Willingdon Ave Burnaby, BC V5G 3H5		INSPECTION DATE November 2, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Peter Wu		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Front area being used for packaging. . Corrective Action(s): As this area does not have a hand sink no food packaging should occur here. Relocate all bags to back area and bag sandwiches in back area only where hand sink is present and staff can wash hands prior to packaging of food items. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required on floor under shelves in back area. Food debris has accumulated and can attract pests. Ensure this area is routinely cleaned as it is hard to reach. Cleaning required. Container for knife storage has food debris that has accumulated. Ensure this area is routinely cleaned. . Corrective Action(s): Ensure these areas are added to routine cleaning schedules. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - 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 - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Test strips available for use - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed; more at other sinks available for use - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Staff Personal items kept separate from kitchen equipment NOTE: if shellfish is from supplier that has bagged, tagged shellfish the facility must keep shellfish tags for minimum 3 months. At time of inspection staff were unaware of supplier for shellfish. NOTE: As facility supplies to next door facility is to have a FOODSAFE Certified staff at each location.