Fraser Health Authority



INSPECTION REPORT
Health Protection
ECAO-AQ4PWM
PREMISES NAME
The Bao Place
Tel: (778) 112-3228
Fax:
PREMISES ADDRESS
4673 Kingsway
Burnaby, BC V5H 2B3
INSPECTION DATE
August 10, 2017
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Banie
NEXT INSPECTION DATE
5 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 = 11
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 5
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Raw beef bowl stored above vegetables in 2-door display cooler
Corrective Action(s): Keep raw meats/seafoods/eggs below other foods (NOTE: raw meats over raw meats okay)
Violation Score: 3

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Bag of raw meat thawing at room temperature -bag has been out there for about an hour as per operator
Corrective Action(s): Acceptable methods for thawing are under running water, preferably in the fridge overnight -see Comments section below for more details
Violation Score: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: One bulk bag of sugar open not in rodent proof container
Corrective Action(s): Any bulk food bags that are open must be stored in your rodent proof containers
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: 1. Two shelving units in dry storage room -the lowest levels are too close to the ground -cleaning underneath and monitoring of pests is prevented.

Food debris under these shelves

2. Shelfs in dry storage room are particle board, foot riser is raw wood
Corrective Action(s): 1. Adjust these shelves so the lowest levels are a minimum >15cm off the ground

2. Particle board and raw wood is not a cleanable material -it will get moldy over time from the food spills -clean and disinfect the shelves/riser and paint over with an oil-based paint to seal it
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: No temperature/concentration daily logs are being maintained
Corrective Action(s): Daily temperature log all fridges and hot holders (steamers) -this will better ensure your equipment is in good working order and perishables maximize their shelf-life

Templates provided
Violation Score: 1

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

NOTE: for thawing
Food may be thawed: i) under refrigeration at 4°C (40°F) or less;
ii) completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold potable tap water;
iii) as part of the cooking process (but only when thawing is taken into consideration in determining cooking time); or
iv) by microwaving and immediately transferring to conventional cooking equipment with no interruption in the process

ensure this methodology is part of your Food Safety Plan

Temperature Controls:
-2-door display 3 deg C (meat)
-1-door display 1 deg C (pop)
-Steamed bun 62 deg C

Chemical Controls:
-Reviewed Manual Dishwash method: wash-rinse-sanitize with bleach at >100ppm residual as per test strips
Post signs provided at 3-compartment sink
-Sanitizer spray >100ppm bleach residual

Wiping towels for food contact surfaces are single-use then hampered -okay, ensure not to reuse any wet towels left on counters -they are a breeding ground for bacteria

General Sanitation good
-ensure to maintain goods off the floor >15cm to facilitate cleaning and monitoring pests underneath
-no signs of pests
NOTE: operator should be monitoring for pests with mechanical traps such as tented sticky traps under fridges/sinks

Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access