INSPECTION REPORT Health Protection DNGG-AR6PMR

PREMISES NAME Microsemi Cafeteria		Tel: (604) 415-6053 Fax:
PREMISES ADDRESS 8555 Baxter Pl Burnaby, BC V5A 4V7		INSPECTION DATE September 13, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Grime and/ or food debris accumulation noted in the following areas: - Cabinet surfaces in main serving area below steam table and cold holding wells. - Backsplash and floor/ wall edges under kitchen dishwasher and 2-compartment prep sink. - Floor/ wall edges and under equipment in side kitchen. - Interior of cabinets in coffee bar area. Corrective Action(s): - Clean above noted areas. [September 22, 2017] Violation Score: 3

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

Comments

- Handwash stations provided with liquid soap, papertowels, hot and cold water. - Observed proper glove use and handwashing practices by food handlers. - Walk-In Cooler: 1 deg C - Main Serving Area Undercounter Cooler: 3 deg C - Kitchen Double Door Display Cooler: 4 deg C - Side Kitchen Undercounter Prep Coolers and Cold Holding Drawers: <4 deg C - Retail Display Coolers: ≤4 deg C - Coffee Bar Milk Cooler: 3 deg C - Side Kitchen Double Door Upright Freezers: ≤-18 deg C - Chapman's Ice Cream Freezer: -23 deg C - Salad and Salad in Main Serving Area stored on ice, ≤4 deg C - Hot Holding (Steam Table): ≥60 deg C - Hot Holding (Soup Urn): 65 deg C - Hot Holding Cabinet: 72 deg C - Food storage practices appear satisfactory - storage is organized, food is protected from contamination. - 200 ppm Quats Sanitizer available throughout kitchen in each work area. Wiping cloths stored in 200 ppm quats sanitizer. - High Temperature Sanitizing Dishwasher: 74.2 deg C at dish surface; Minimum Wash and Final Rinse Temperatures achieved as per unit data plate. - Interior of ice machine and ice scoop appears maintained in a sanitary condition. - Meat slicer, knife storage, and food equipment appear maintained in a sanitary condition. - General sanitation of premises appears satisfactory unless otherwise mentioned. - No pest activity noted at time of inspection. - FOODSAFE requirements satisfied at time of inspection. Discussed FOODSAFE certification expiry (December 2018) with operator. - Trans Fat Regulation Enforcement Reference conducted at time of inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DNGG-AR6PMR
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: - Visit www.restricttransfat.ca or call 8-1-1 for more information.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment