INSPECTION REPORT Health Protection LKIM-CB8QWK

PREMISES NAME Basil Box		Tel: (604) 428-8000 Fax:
PREMISES ADDRESS 11-09 - 1920 Willingdon Ave Burnaby, BC V5C 0K3		INSPECTION DATE January 31, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Johnny Soong		NEXT INSPECTION DATE February 04, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot held food items found to be at temperatures less than 60 degrees Celsius. CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure items are covered to keep heat. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher not achieving final sanitizing rinse of greater than 50ppm Chlorine at the dish. CORRECTED DURING INSPECTION - Staff filled two compartment sink with 200ppm QUAT sanitizer solution and started sanitizing dishware at time of inspection. . Corrective Action(s): Ensure dishes and utensils are properly sanitized for 2 minutes by manually submerging items in second compartment of sink filled with 200ppm QUAT sanitizer solution according to manufacturer's directions until such time as dishwasher is able to sanitize. Ensure dishwasher is tested daily to ensure minimum 50ppm Chlorine is achieved. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher sanitizer solution less than 50ppm Chlorine. Approximate concentration is less than 10ppm Chlorine at time of inspection. . Corrective Action(s): Have dishwasher sanitizer solution replaced IMMEDIATELY. Ensure dishwasher achieves final sanitizing rinse of greater than or equal to 50ppm Chlorine at the dish. . Violation Score: 15

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

Comments

COMMENTS - 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 QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Two functional sink plugs available for use observed - 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 - Proper thawing techniques - 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 - 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 - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection