INSPECTION REPORT Health Protection JCRH-CV6TCK

PREMISES NAME Don Oso's Restaurant		Tel: (604) 423-5525 Fax:
PREMISES ADDRESS 4421 Hastings St Burnaby, BC V5C 2K1		INSPECTION DATE August 29, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Samantha Ortiz		NEXT INSPECTION DATE September 05, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Temperature inside 3 door line cooler was 9C. Temperature of food products 7-10C. Guacamole internal temperature 9.9C. - No temperature monitoring records present. Corrective Action(s): - Discard all potentially hazardous foods from cooler which are >4C and been in unit for 2 hours or more (or if time is unknown) . - Transfer any potentially hazardous foods to alternate cooler if they have been in this unit for <2hours. Note: Items which are not potentially hazardous (tortillas, whole fruits, vegetables) can remain in cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Concentration of bleach solution in spray bottle was >200ppm chlorine - Wiping cloths present on food contact surfaces had 0 ppm chlorine detected on them Corrective Action(s): - Maintain sanitizer solution at required level - 100 to 200ppm chlorine. 1/2 to 1 teaspoon bleach per litre of water. Use chlorine test strips to check. - Keep in use wiping cloths in sanitizer solution to stop microbial growth and prevent contamination of surfaces. 100-200ppm chlorine sanitizer solution was prepared at time of the inspection for in use wiping cloths. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: - Handwashing sink in back was not easily accessible due to location of freezer and mop bucket in front Corrective Action(s): - Remove mop bucket from in front of handsink and relocate freezer so that handsink is accessible and available for use at all times. To be corrected by: 31-Aug-2023 Violation Score: 5

Non-Critical Hazards: Total Number: 4

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: - Back door to food preparation area was noted to open at the beginning of the inspection Corrective Action(s): - Keep door closed or install screen door to prevent pest entrance. If screen door is installed, ensure it is durable and fitted tightly with no gaps. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Temperature inside 3 door line cooler was 9C. Temperatures on external display of unit ranged from 7-11C during inspection. Corrective Action(s): - Repair or replace unit so that it is able to maintain a temperature of 4C or colder. Do not store any potentially hazardous foods in unit until it is maintaining the required temperature. To be corrected by: 31-Aug-2023 Note: Operator contacted technician during inspection - scheduled to arrive within 1 hour. Provide service report to EHO once repair is complete. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: - Line cooler and sliding door cooler are lacking thermometers Corrective Action(s): - Supply thermometers to coolers so that temperatures of units can be monitored. To be corrected by: 05-Aug-2023 Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: - Operator not present at the beginning of the inspection and neither staff on duty had Foodsafe level 1. Note: Operator arrived during inspection once contacted by staff Corrective Action(s): - In the Operator's absence, 1 staff member on duty must have valid Foodsafe level 1 (or equivalent) certification. Ensure an adequate number of staff have completed course to ensure the above requirement is met at all times while in operation. See foodsafe.ca for course information. Note: Staff member on duty reported they are registered for a Foodsafe level 1 course on Sept 4, 2023. Keep copy of certificate on-site once complete. Violation Score: 1

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

Comments

- Overall sanitation was satisfactory. Minor amount of debris noted on floor between wall and back cook line - ensure this area is cleaned - Handsinks were supplied with liquid soap and paper towel. See above violation re: back handsink being inaccessible. - Observed proper glove use by foodhandling staff for direct food contact. Glove was removed and discarded after use. - Display cooler (beverages) 3C - Sliding door cooler (food) 3C - Sliding door cooler (beverages) 4C - Reach in freezer -12C - Hot held foods maintained above 60C - Beef 63.6C, Chicken 64C, Pork 62.6C, Rice 62.5C, Beans 64.6C - hot holding unit (back) - Empanadas 64C - front hot holding unit - Food were stored in a manner to prevent contamination. All foods stored off of the floor. Raw meat was stored beneath ready to eat items in the cooler. Foods were covered/wrapped. - High temperature dishwasher was installed since previous inspection. Updated layout plan with dishwasher shown was submitted by Operator. - Final rinse of dishwasher measured 71.3C at dish surface. Ensure dishwasher wash and rinse temperatures are checked daily prior to opening. Required temperatures are listed on decal on unit. - Flooring finish has also been repaired/replaced since previous inspection. Finish is continuous, durable and washable. - No signs of pest activity noted at time of the inspection. Pest control service is every 2 weeks.