Fraser Health Authority



INSPECTION REPORT
Health Protection
KKIM-CHZQA7
PREMISES NAME
Royal Canadian Legion Branch #148		Tel: (604) 298-6515
Fax:
PREMISES ADDRESS
102 - 4350 Hastings St
Burnaby, BC V5C 2J9		INSPECTION DATE
September 6, 2022		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Wilson Gurney/Mavis Roed		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation (CORRECTED DURING INSPECTION):
- Sanitizer spray bottles are unlabelled.
Corrective Action(s):
- They were labelled "SANITIZER" at the time of inspection.
Violation Score: 3

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

All handsinks are fully equipped - ensure to have the handsoap in a dispenser for the bar handsink.
All coolers at 4C or below.
Freezers at -18C or below - one chest freezer added at the back.
QUAT sanitizer available in spray bottles measured at 200ppm. Ensure to label them.
High temperature dishwasher reached 71C or above during the final rinse.
No signs of pest observed.

Addition of menu discussed with the operator. Following items to be added: Chicken Wings, Chicken Tenders, Yam/Potato Fries, Cheese Sticks, Spring Rolls & Calamari.
They will be cooked using the MerryChef oven on site which has its cooking cycle programmed for each menu item. Cooking was demonstrated using a frozen (uncooked) chicken tender. One order was programmed for 3 minutes and the internal temperature was measured at 84C right after it was taken out from the oven.

* Ensure to remove the floor mats at the end of the day to wipe the floor. Debris build up is already being observed on kitchen floor.
* Purchase a food thermometer before starting to serve the new menu items. Internal food temperature should be checked routinely to ensure food is cooked to 74C or above.