INSPECTION REPORT Health Protection SSZO-ANRSPY

PREMISES NAME The New Manhattan Catering		Tel: (604) 421-2711 Fax:
PREMISES ADDRESS 116A - 3993 Henning Dr Burnaby, BC V5C 6P7		INSPECTION DATE June 28, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Cheryl Rowley		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Discussed manual diswashing procedures with owner, as owner sometimes washes dishes manually Corrective Action(s): Ensure proper procedures are followed: 1. Wash with hot soapy water 2. Rinse with hot clean water 3. Soak in bleach sanitizer for 2 minutes (1/2 teaspoon bleach/1L water) 4. Air Dry *Do not mix soap with bleach as it reduces the effectiveness; and do not rinse after sanitizing Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted on floor under dry storage racks, behind stove, behind grill, and in hot water tank area. Corrective Action(s): Pest control company comes once a month. Remove droppings, sanitize areas, and monitor. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some areas require cleaning. Corrective Action(s): The following areas require cleaning: -->Ventilation exhuast system (due in 2016) -->Wall behind cooking line Violation Score: 3

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

Comments

Facility is not in use at time of visit Walk-in cooler: 2.9oC Freezers: -18oC or less No hot holding at time of visit Temperatures are monitored and recorded Hot and cold running water available Liquid handsoap and paper towel present at handsinks General sanitation is satisfactory Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Bleach sanitizer present in facility when facility is in use Foods are stored above ground and covered -- good