INSPECTION REPORT Health Protection ZDER-CF7NMN

PREMISES NAME Biercraft Restaurant		Tel: Fax:
PREMISES ADDRESS 8902 University High St Burnaby, BC V5A 4X6		INSPECTION DATE May 24, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Shane Kishore		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # ZDER-CEKPNR of May-16-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Required cleaning: 1. Meat slicer guard - food debris 2. Dough mixer guard - food splatter 3. Inside microwave - heavy food splatter and spills 4. Dirty dishware noted on lower shelves covered in food debris - operator mentioned this dishware is extra and not used Correction: Ensure all critical areas used for food processing are cleaned and sanitized regularly after the spill or splatter occurs. All extra dishware should be cleaned and stored in lidded container to protect from contamination and keep clean. Do no leave extra dishware or equipment in food prep area. Correction date: immediately

Comments

Follow-up to report #ZDER-CEKPNR -Significant improvements noted in sanitation during inspection: Dishpit, dough mixer, meat slicer, lower shelves, microwave, cutting boards, handles ***Commercial venthood to be cleaned - June 9, 2022 -Cutting boards resurfaced -Extra unused dishware removed from main kitchen -Side 1 comp sink supplied with hot & cold water, liquid soap and paper towel (in dispenser) Still requiring action: 1. Splash guards around dishpit to prevent splatter 2. Re-organize / install holding rack/shelving for utensils and equipment across from dishpit 3. Re-organize / remove unused / unneeded dishware and equipment stored in back storage room 4. Label chemical spray bottles 5. Walk in cooler light replacement - dim 6. Proper thawing - under cold running water - frozen chicken and tuna