INSPECTION REPORT Health Protection 251876

PREMISES NAME Steve's Poke Bar (Metrotown)		Tel: (604) 423-6284 Fax:
PREMISES ADDRESS 2265B - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE April 16, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Nguyen (Steve) Huynh		NEXT INSPECTION DATE April 26, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] 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: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Spray bottles for sanitizing food contact surfaces contained 100ppm QUATS solution (as per test strips). 2) Sanitizer dispensing system for dishwashing sink dispensed 100ppm QUATS solution (as per test strips) 3) Wiping cloths used throughout the premise not kept submerged in sanitizing solution when not in use. *Corrective actions: 1) Refill bottles using sanitizer dispenser that is dispensing 200ppm QUATS. 2) Contact service company to adjust dispenser. 3) Ensure all wiping cloths are fuly submerged in a sanitizing solution when not in use. DATE TO BE CORRECTED BY 04/26 Corrective Action(s):

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Ice scooper fully submerged in ice machine. 2) Rice scooper left in lukewarm water. 3) Bait boxes from pest control in the premises. *Corrective actions: 1) Ice scooper must be stored out of the ice machine or with the handle exposed to prevent contamination with hands 2) Rice scooper must be stored dry or on ice kept at 4 deg. C or below 3) Ensure bait boxes containing poison are not placed within the premises where food preparation occurs. Corrective Action(s): Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Droppings from mice noted in the following areas: 1) Behind grease trap by dishwasher 2) By dry storage shelving unit near back door. *Corrective actions: thorough cleaning must occur in the noted areas. Follow up cleaning with 100ppm bleach solution (2mL or 1 tsp bleach with 1L water) DATE TO BE CORRECTED BY 04/26 Corrective Action(s): Violation Score:

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

Comments

This inspection done by an EHO student. Comments -"True" stand up fridge: 3 deg. C -"True" 2 door freezer: -12 deg. C - -15 deg. C -"True" 2 door cooler: 4 deg. C -"True" 2 door freezer #2: -20 deg. C -Beverage/condiments cooler: 3 deg. C -prep cooler (left): 3 deg. C -prep cooler (right): 3 deg. C -Inserts ranged from 4 deg. C - 6 deg. C -Rice warmer: 81 deg. C (another batch cooking during inspection) -Temperature logs maintained (check x2 daily) -Food storage and organization excellent. Date tracking in place. -All handsinks supplied with hot and cold water, liquid soap and paper towels. No obstructions to sinks. -Staff observed practicing hand washing. -Sanitation logs maintained (once daily) -High temperature dishwasher reached a final rinse temperature of 76.6 deg. C at the plate. -Doorsweeps present on backdoor and side employee entrance. -Food safety plan and sanitation plan provided. *Ensure they are kept on site. -Pest control is on site every 2 weeks. -General sanitation is satisfactory. COVID-19 -Closed for dine-in. -Staff wearing masks. -Plexiglass by cashier and side counter. -Hand sanitizer available for customers -Signage posted --> mask mandate physical distancing. -Floor decals noted by side counter for distancing. Actions: -Screening for employees must be logged -Post a maximum occupancy limit. -Appropriate disinfectant must be used for high-touch surfaces (ex. 1000ppm bleach solution --> 20mL bleach with 1L water). -COVID-19 safety plan must be posted on site. -Provide a high-touch surfaces disinfection schedule.