INSPECTION REPORT Health Protection ABAI-ACBNMF

PREMISES NAME X-Site Grill & Bistro		Tel: (604) 298-7483 Fax:
PREMISES ADDRESS 4625 Hastings St Burnaby, BC V5C 2K6		INSPECTION DATE July 29, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vincent Ma		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted upright one door cooler unit across cookline at 8C. Only perishable items in cooler unit was a can of whipped cream and a few creamers which were relocated to a functional cooler unit at time of inspection. Corrective Action(s): Ensure cold perishable foods are stored at 4C or less at all times. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Some food handling/preparation taking place to prepare for lunch rush. Cloths noted on food contact surfaces throughout the premises. No sanitizer solution made up yet. Corrective Action(s): Ensure sanitizer solution is made fresh at the start of each day prior to any food preparation. Keep all wiping cloths stored in sanitizer solution to prevent microbial growth. Change sanitizer as needed throughout the day to maintain minimum 100ppm chlorine concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door was noted open again. Corrective Action(s): Operator is to obtain a functional screen as several inspections identify that staff do not keep the back door to premises closed. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright one door cooler unit was at 8C. Inspection was conducted before lunch rush and no patrons were in the restaurant (premises not opened yet) so high temperature is not due to frequent opening/closing. Corrective Action(s): Have cooler serviced and do not store perishable items in it until able to maintain 4C. Violation Score: 3

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

Comments

Hand wash stations were fully equipped with hot/cold running water, soap and paper towel. Walk in cooler and under counter coolers all less than 4C. Upright one door freezer -12C (Ensure all frozen potentially hazardous foods are stored at -18C or less). Foods were being cooked to transfer to hot holding units. Hot holding units were being preheated at time of inspection. Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Reminded staff to empty water that collects at the bottom of the scoop container throughout the day and ensure the container for the scoop as well as the scoop are put through the dishwasher at the end of each night. Bleach available on site. High temperature dish washer achieved 71C (with thermolabel). All stored foods appeared protected (ie. stored off the ground, covered, light covers in place..etc)