INSPECTION REPORT Health Protection JCRH-CCTQNQ

PREMISES NAME Hanna's Caterings		Tel: (604) 620-9505 Fax:
PREMISES ADDRESS 101 - 5489 Byrne Rd Burnaby, BC V5J 3J1		INSPECTION DATE March 24, 2022	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Saukatali Punjani		NEXT INSPECTION DATE March 28, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 47

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Employees' personal items (purses) were store on food preparation table Corrective Action(s): - Do not store anything on a food contact surface which may contaminate that surface or food. - Sanitize surface prior to resuming use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - 0ppm chlorine detected on dish after cycle in dishwasher. Corrective Action(s): - Dishes to be manually sanitized in 3 compartment sink after washing in dishwasher as an interim measure until dishwasher is fixed. Plugs available to fill sink compartment. Dishes are to be fully immersed in sanitizer for 30sec and then air dried. Sink was filled at time of inspection and concentration was 200ppm chlorine. Note: At this time as cafe is not operating, dishes are not in use for service to the public; they are only used for the food preparation (roti, roasted nuts) Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): - Observed foodhandler eating (with hands) and then proceed to resume food preparation without washing hands Corrective Action(s): - Foodhandler was advised to wash hands prior to resuming food preparation. - Hands must be washed frequently and at any point they may become contaminated such as after eating, using the washrooms or handling raw products. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: - Cloths being used to line food contact surface (tables, tray) in direct contact with roti during roti preparation. Although cloths appear clean and have been designated for this purpose, they are absorbent and can support microbial growth. Additionally, they cannot be cleaned and sanitized as a food contact surface is required to be. Corrective Action(s): - Discontinue lining counters and trays with cloths. Ensure in use food contact surfaces are cleaned and sanitized at least every 4 hours. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Mouse droppings noted on floor around hot water tank. Droppings appear to be from a past issue. Corrective Action(s): - Clean up droppings and disinfect area. Monitor for any further activity. To be corrected: 25-Mar-2022 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher not capable of effectively sanitizing dishes as 0ppm chlorine detected on dish after cycle. Corrective Action(s): Repair dishwasher so that it is in good working order and capable of sanitizing dishes. In the interim dishes are to be manually sanitized per code 302. To be completed: 28-Mar-2022 Violation Score: 9 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: - Operator and staff unclear on sanitation procedures and sanitizers being used. Operator indicated chlorine bleach sanitizer is used for dough sheeter; however, spray bottle had 0ppm chlorine. Staff reported Quats sanitizer is being used which was available in mutiple spray bottles at required concentration. Corrective Action(s): - Update sanitation procedure to clearly outline sanitizer being used for what purpose. Add cleaning and sanitizing procedure for dough sheeter (used for roti). To be completed by: 28-Mar-2022 Violation Score: 1

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

Comments

Cafe is not currently operating since November 2021. Kitchen is in use for minimal catering (once per month) and preparation of roasted peanuts (karanga) and roti (3 varieties: millet, masala/methi, plain) which are distributed to other businesses in Burnaby. Operator must ensure that products are labelled as a minimum with business location, product name and ingredients. Refer to CFIA website for full labelling requirements. - Handwashing sinks were supplied with liquid soap and paper towel - Hot and cold running water supplied to warewashing sinks and hand sinks - Coolers which were in use were operating at 4C or colder. - Chest freezer was at -18C and 2 door freezer -19C - Quats sanitizer present in spray bottles at 200ppm - Food products (flour and peanuts) in dry storage room were stored off of the floor. Note: Some equipment (oven, mixer) which requires repair and other miscellaneous items were stored in dry storage area. Repair or remove equipment and any items which are not required for the operation of the food premises.