INSPECTION REPORT Health Protection JSAS-BFXQVS

PREMISES NAME Uncle Willy's		Tel: (604) 431-0399 Fax:
PREMISES ADDRESS 100 - 6411 Nelson Ave Burnaby, BC V5B 2B9		INSPECTION DATE September 12, 2019	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Austin Ngo		NEXT INSPECTION DATE September 19, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Fruit fly activity throughout kitchen - dishwashing area, dry storage areas, sushi station, around wall mount warmers and around buffet cutting station. Corrective Action(s): Premise sanitation is to be improved and maintained on a daily basis. Water leaks and moisture build-up is to be eliminated. Professional pest control service is to be retained on permanent contract, minimum monthly service and escalating during periods of pest activity. Pest control measures to be implemented to eliminate current fruit fly population. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and / or fruit fly residue observed in the following locations: Dishwashing station (water accumlation on floor between floor tiles), Dry storage / sushi prep station (fly residue on wall tiles, under side of counters, corner shelving unit), Buffet area (food debris on floor around soft serve machine, inside cabinets below dessert warmer unit, meat cutting station - floor, corners and under oven) Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning. Cleaning is to be conducted throughout premise on a daily basis to maintain premise sanitation and discourage pest activity. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Buffet hot holding section for fried chicken - insert max. temp. 54 C Ventilation canopy is overdue for professional cleaning service. Dishwashing station prerinse sink has plumbing leak. Corrective Action(s): Repair heating element and / or add heating lamp above to improve hot holding temperature to 60 C for the fried chicken display. Professional cleaning service to clean and certify ventilation canopies throughout premise. Prerinse sink plumbing leak is to be repaired. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Floor of entire kitchen is heavily worn and need of maintenance. Grout is worn away allowing water and food debris to collect between floor tiles that interferes with premise sanitation and contributes to pest activity. Corrective Action(s): Kitchen floor tiles are to be re-grouted and damaged floor tiles are to be replaced as needed. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # JSAS-BFQRYP of Sep-05-2019 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Noodle salad on ice 9 C. Correction: To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation. Ensure food items placed in ice bath section of buffet are using deep food inserts that can be surrounded by ice to maintain food at 4 C. Code 302 noted on Routine inspection # JSAS-BFQRYP of Sep-05-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Multiple wiping cloths in use throughout kitchen and buffet station without sanitizer reservoirs available. Correction: All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip). Code 401 noted on Routine inspection # JSAS-BFQRYP of Sep-05-2019 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Papertowel dispensers at dishwashing station and across from deep fryers are both empty. Correction: Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.

Comments

Noodle salad displayed in ice bath using a deep dish insert, 2 C Fried chicken on display, 79 C (recently cooked) Until warmer section is capable of maintaining 60 C, discard product on display for more than 2 hours. Wiping rags in use stored in containers of 200 ppm Quaternary Ammonia sanitizer. Papertowel dispensers located at dishwashing station and at kitchen entrance adjacent to wall mount food warmer case. Onions stored safely off the floor. Potatoes relocated away from waste oil container. Foods no longer stored in opened metal cans. Food containers properly covered in walk-in cooler and freezer. Leftover buffet display foods are not retained for reuse. Walk-in cooler shelving have been cleaned to remove visible mold growth.