INSPECTION REPORT Health Protection 240966

PREMISES NAME Astro's Cafe Kitchen		Tel: (604) 299-6077 Fax:
PREMISES ADDRESS A - 2830 Douglas Rd Burnaby, BC V5C 5B7		INSPECTION DATE January 28, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Yong Ik Jang		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 2 containers of raw meat were found above multiple cartons of eggs. Corrective Action(s): place raw meats at the bottom below eggs to protect them from contamination.

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

Comments

Comments: -two batches of wonton were measured at room temperature at 25 deg. C and 9 deg. C. Operator reported that they were cooked at 9 AM. Time of inspection was 10:29 AM. Operator also reported they were cooked 2 hours ago. Operator was reminded of the proper cooling procedures. Wontons should be cooled from 60 deg. C to 20 deg. C within 2 hours and 20 deg. C to 4 deg. C within 4 hours. (Use probe thermometer to monitor cooling process). -The bleach sanitizer solution bleached out the test strip. Operator was instructed to prepare a new solution at 100 ppm. -The ladles for hot sauces and gravy was stored on a plate with the sauce on them. Operator was instructed to have them properly washed and sanitized every 4 hours. -Temperature of tomatoes at 6 deg. C, ham at 5 deg. C, chicken 2 deg. C in the inserts above cooler. Bottom cooler at 5 deg. C to 7 deg. C at beginning of inspection. Cooler was re-measured at 4 deg. C at the end of inspection. Operator was instructed to move tomatoes and ham inserts to bottom cooler. -Domestic chest freezer was -26 deg. C -Domestic refrigerator was 5 deg. C. Raw meat at 1 deg. C -Front cooler was 1 deg. C (meat), 2 deg. C (noodles) -Glass door cooler (back) 3 deg. C -Chest freezers (back) were -12 deg. C and -14 deg. C -Chest freezer (front) was -26 deg. C -Soups and wontons hot held at 70 deg. C and 74 deg. C -Hot sauce and Gravy hot held at 60 deg. C and 78 deg. C -Rice was 70 deg. C. -Dishwasher at 72.8 deg. C at the plate -No signs of pest activity. Pest control service in place every two months.