INSPECTION REPORT Health Protection ECAO-ARKPR5

PREMISES NAME James Cowan Theatre (Encores 1)		Tel: (604) 291-1262 Fax:
PREMISES ADDRESS 6450 Deer Lake Ave Burnaby, BC V5G 2J3		INSPECTION DATE September 26, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE September 27, 2017
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 = 9

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Designated handsink in kitchen: hot water faucet does not turn (or very difficult to do so). Warm water is required at handsink to adequately remove any oils & greases from contaminated hands. Using the adjacent 2-compartment utility sink is not acceptable as that sink may be in-use or occupied such as washing vegetables, defrosting meats, and may contaminate foods etc. Corrective Action(s): Repair handsink immediately -operator to call plumber today Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Employee personal cups observed in kitchen. Corrective Action(s): No eating/drinking allowed in the kitchen (hand-to-mouth saliva transfer is the concern here. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Employee washroom door not self-closing and opens directly to the food preparation area Corrective Action(s): Install a self-closing door mechanism to better control odours Violation Score: 1

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

Comments

NOTE: during busy periods it is impractical for lone cashier to handle food preparation duties as well -this worker would have to wash hands inbetween handling monies. One worker on food preparation and one on cashier is advised Temperature Controls: -2-door stainless 4 deg C (milk) -2-door undercounter 3 deg C (milk) -Preparation cooler 3 deg C (milk) -2-door display 4 deg C (fajita) NOTE: this unit only has the right side refrigerated and the left side is for dry storage (baked goods) -a sign should be posted on the left side indicating: "Shelf-stable foods only" as a reminder -1-door display 3 deg C (milk) -2-door display in dining area 4 deg C (milk) -High temperature washer max rinse temperature 75.9 deg C at plate level (probe thermomter) Chemical Controls: -bleach sanitizer bucket >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation good -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath in the kitchen -recommend having a shelf rack in the office for the pops directly on the floor -no signs of pests Professional pest control comes on a regular basis: Orkin comes in regularly -ensure the manager is copied on their work reports Other Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Follow-up inspection tomorrow for infractions cited