INSPECTION REPORT Health Protection LKIM-CERLQX

PREMISES NAME OEB Breakfast Co Brentwood		Tel: (604) 566-3447 Fax:
PREMISES ADDRESS 2306 - 4525 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE May 24, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Rod Pawley		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hollandaise sauce observed on lower rack of trolley at temperatures exceeding 4 degrees Celsius. Internal temperature of 30-35 degrees Celsius. CORRECTED DURING INSPECTION - Cook explained item was forgotten due to busy environment of kitchen. Item was placed in cooler unit with other hollandaise previously made. Cooked potatoes observed on counter in large container at temperatures exceeding 4 degrees Celsius. Temperatures of 35 degrees Celsius. Observed. CORRECTED DURING INSPECTION - Chef explained item was cooling and was put back into cooler unit. . Corrective Action(s): The facility is extremely limited in storage space and food preparation space. Not much room for items to be cooled. This is an issue with the construction of the restaurant. Ensure food safety is not compromised due to limitations of physical structure. Cooling should occur in such a way that the surface area of the food item is increased either in shallow pans in the cooler/freezer or ice wands used with ice baths. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Staff member observed to place container of food on top of garbage can while repositioning other food items. The container was then placed back on surface. Ice scoop buried in ice machine ice. Tray of lardon placed on drying rack in dishwashing area. . Corrective Action(s): Discuss with staff. Garbage surfaces should never be used as a work surface The facility is extremely limited in storage space and food preparation space. Not many surfaces to place food containers. This is an issue with the construction of the restaurant. Ensure food safety is not compromised due to limitations of physical structure. Remind new staff ice scoop should be placed into designated bucket and routinely cleaned each night (including bucket) Again due to space constraints staff are finding it difficult to find counters or work surfaces for cooling purposes. Remind staff that this area should not be used for food prep as it is technically the two compartment sink for dishes. The facility lacks adequate counter space or food preparation designated sinks. .. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Some fruit flies observed. The mop was found to be placed in heap in the mop sink. . Corrective Action(s): Ensure pest control technician services facility for fruit flies. Traps can be set and drains can be treated. The nightly cleaning staff should be hanging the mops to dry. If no hanging is possible at the very least mops can be stored upside down to ensure air circulation to mop heads. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - 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 - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Glasswasher achieving final sanitizing rinse of greater than or equal to 12.5ppm Iodine at the glass - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 704-1875ppm Lactic acid and 272-700ppm DDBSA - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use for both sanitizer dispensing unit and dishwasher - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked 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 - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - EXCELLENT WORK!!! MANY STAFF MEMBERS WERE OBSERVED TO ROUTINELY WASH HANDS! - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - blenders in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment - EXCELLENT WORK!! no personal items (such as cell phones, beverages) were observed to be on food preparation surfaces! All personal items stored in designated areas and beverages tucked away - FoodSafe Certified staff present during inspection