INSPECTION REPORT Health Protection LKIM-CYNRDP

PREMISES NAME Bliss Cafe		Tel: (604) 559-7929 Fax:
PREMISES ADDRESS 14A - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE December 19, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kuo Chiang Chen		NEXT INSPECTION DATE December 22, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two pots of soup cooked previous day found in cooler unit to be at temperatures greater than 4 degrees Celsius: - Spicy Soup at internal temperatures of 10.6 degrees Celsius - Beef Noodle Soup found to be at internal temperatures of 19.4 degrees Celsius. CORRECTED DURING INSPECTION - Items discarded . Corrective Action(s): Proper cooling techniques discussed with owner. Use ice wand after cooling in cold water. Use ice from ice machine to make ice bath to cool such large containers of broth, soups or stews. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rodent droppings observed on lower shelf of rolling rack Knife stored in knife rack that was not properly cleaned. CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure lower shelves are frequently cleaned and sanitized as facility has rodent infestation. . Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: Cooler unit in customer service area is unlocked. Ice wand is stored without cover in freezer unit. As this item is in direct contact with food it must be stored in a sanitary manner. Cell Phone found to be stored on food preparation surface. Rice paddle not stored on ice. Corrective Action(s): If facility stores food items in public areas the units must remain locked or place unit inside food preparation area. Wrap ice wand in clean container or plastic - facility can use food grade plastic bag to cover unit inside freezer. Cell Phones or other personal items are to be stored on your person or in designated staff storage areas. Ensure rice paddles are stored in ice water and change often as ice melts. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Facility continues to have active ongoing rodent infestation. Evidence of infestation includes rodent droppings observed throughout facility at high number. . Corrective Action(s): Ensure proper cleaning and sanitizing of facility occurs nightly. Ensure to eliminate food source by cleaning. Continue to monitor for rodents and continue to trap. Have facility inspected for points of entry and seal all holes with non-chewable materials. . Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Facility has high levels of food debris and grease accumulation that can be food source for rodents. . Corrective Action(s): Clean and sanitize daily. Ensure to clean to remove food debris. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility requires thorough cleaning: - Grease has accumulated in back corner of grill area to large amount. Exhaust canopy has not been serviced as part of routine servicing schedule. - Food debris has accumulated on floors, equipment fronts, cooler fronts - Rodent droppings have accumulated on floors in dry goods area and at back door by mop sink . Corrective Action(s): Clean: - Floors under grill - Exhaust canopy - Lower shelves - Floor throughout - use 200ppm Chlorine Sanitizer solution for areas with rodent droppings - Exterior of dry storage containers . Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Several containers have tape (duct tape and electrical) as repairs. Cardboard is used in cooler unit for bottom shelf liner. Cardboard and tape are unsuitable in food preparation areas. . Corrective Action(s): Discard all cardboard and broken containers. Do not use cardboard or tape in future. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Facility has inadequate lighting as some bulbs have burnt out and require replacement. The additional light will assist in cleaning. Dishwasher took over an hour to reach final rinse temperature of 71 degrees Celsius at the plate. Dishwasher should not take this long to run. . Corrective Action(s): Replace all light bulbs as they are no longer in functional working order. Have dishwasher serviced. Dishwasher is taking too long to reach final sanitizing temperatures. . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (76-78) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - EXCELLENT! - Test strips available for use - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Pork Blood on site and receipts provided from supplier for review for December 14/2023 - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - FOODSAFE level on or equivalent Certified staff present during inspection