INSPECTION REPORT Health Protection ECAO-C6VSP4

PREMISES NAME Hart House Restaurant		Tel: (604) 298-4278 Fax:
PREMISES ADDRESS 6664 Deer Lake Ave Burnaby, BC V5E 4H3		INSPECTION DATE September 15, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Designated handsink for the food preparation area at the Side House (barn) was blocked off with carts at time of inspection Corrective Action(s): Handsinks must be accessible at all times NOTE: you may use one of the small sinks outside of the washroom instead if that is more convenient -install a paper towel dispenser, soap dispenser at that sink should that be used instead Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Garbage bag used for containing a dough rack in the Walk-in cooler Corrective Action(s): Do not use garbage bags for directly touching the food. They may leach chemicals onto the food. Use food grade bags/wrap instead Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: A few old mouse droppings observed in the linen shelving area of the side house (barn) where food preparation/storage is Corrective Action(s): Clean and disinfect droppings -monitor daily for new droppings for activity Professional pest control comes in weekly for monitoring the premises -live traps observed throughout premise Violation Score: 3

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

Comments

Temperature Controls: External Storage Area (barn): -Walk-in cooler 4 deg C -Vegetable Walk-in cooler 3 deg C Main Kitchen: -Walk-in cooler downstairs 3 deg C -Cooking Line: 2-door under counter 4 deg C middle preparation cooler 4 deg left preparation cooler 3 deg C dessert preparation cooler 1 deg C -2-door upright left side 4 deg C -2-door upright right side 2 deg C Main Floor Bar: -3-door undercounter 2 deg C Upstairs Bar: -2-door undercounter not in use -no foods stored there Upstairs Kitchen: -2-door undercounter 3 deg C Dishwasher chlorine sanitizer residual >50ppm chlorine detected QUAT sanitizer spray bottles >200ppm -single use towels in use -okay General sanitation good COVID-19 Protocol: -Vaccine Card checks observed for incoming customers