INSPECTION REPORT Health Protection ZDER-AQBTLS

PREMISES NAME Better Meals		Tel: (604) 299-1877 Fax: (604) 291-0822
PREMISES ADDRESS 5742 Beresford St Burnaby, BC V5J 1J1		INSPECTION DATE August 17, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Quinn Bolton		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

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 3 large white cutting boards put away clean noted with many cut marks and black or dark great color. Corrective Action(s): Once equipment can no longer be properly washed and sanitized after use they must be repaired/replaced and no longer used. Equipment in facility must be smooth, durable, non-absorbent and easy to clean. Replace or repair cutting boards. Correction date: 2 weeks Violation Score: 3

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

Comments

1: Walk-in #1: -14 C 2. Walk-in #2: 4 C 3. Walk-in #3: -18 C 4. Walk-in #4: 3 C 5: Back freezers: < -18 C - Food storage practices in coolers and freezers appear satisfactory - storage area is clean and organized, food is protected from contamination. -Proper cooling practices in use during inspection - ice baths, partially filled buckets, and shallow containers in use. >60 deg C to 20 deg C WITHIN 2 hours 20 deg C to =<4 deg C WITHIN 4 hours - Low temp dishwasher noted 50-100ppm chlorine at the plate - chlorine test strips available - Production Area "end of day clean-up procedures" observed at time of inspection: - 200 ppm quats sanitizer used to sanitize food contact surfaces and food equipment - 100-200 ppm chlorine bleach sanitizing solution used to sanitize all other surfaces and food equipment that do not come in direct contact with food e.g. packaging machine -Hand sinks and staff washrooms supplied with hot & cold water, liquid soap and paper towel -Ice machine appears to be maintained in sanitary condition -Dry storage area - food is organized and stored off the floor -No pest activity noted during inspection - Pest control provided by Orkin -Uniforms, hair nets and gloves used by staff -General sanitation satisfactory

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AQBTLS
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:
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