INSPECTION REPORT Health Protection DSEA-C4BTPZ

PREMISES NAME Big Star Sandwich		Tel: (604) 521-0019 Fax:
PREMISES ADDRESS 664 Columbia St New Westminster, BC V3M 1A9		INSPECTION DATE June 25, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tom Tsu		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): pulled pork in warmer unit maintained at 55C, new batch was being heated in altosham Corrective Action(s): discarded and replaced with new batch. ensure that hot food is maintained >60C at all times Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Some food debris build-up observed on deli slicer underneath blade guard Corrective Action(s): cleaned and sanitized, ensure that this unit is fully disassembled and cleaned after every use Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

=Handwash station stocked with liquid soap, paper towels, and hot/cold running water =BOH upright cooler (4C), FOH undercounter cooler (4C), BOH undercounter cooler (4C), and sandwich cooler (4C) measured < 4 degrees C =Upright freezer and storage room upright freezer measured -18C, gravy hot holding (90C) and soup (85C) measured > 60 degrees C. pulled pork measured 55C as mentioned above. =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Sanitizer solution at 200 ppm QUATS available in spray bottles =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection, deli slicer requires cleaning =Staff FOODSAFE certification verified to be valid to 2025 =Permit posted in a conspicuous location Operator to provide updated Food Safety Plan to area inspector within 1 week. COVID-19 controls: staff temperatures and symptom check conducted daily. face masks required for all staff members on site