Fraser Health Authority



INSPECTION REPORT
Health Protection
ANAN-ARTTS9
PREMISES NAME
Mr Paris
Tel: (604) 420-0095
Fax:
PREMISES ADDRESS
222 - 4501 North Rd
Burnaby, BC V3N 4R7
INSPECTION DATE
October 4, 2017
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Soon Yee Kim
NEXT INSPECTION DATE
October 10, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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: Moderate (16-29) Total Score = 16
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation: 1) Shaved ice is served in the summer months. The ice is stored in a small chest freezer, but is not kept in containers with lids. The ice was overflowing out of the containers and all over the freezer. Containers, etc were being stored directly on the ice.

2) Melting chocolate is stored in the storage room in opened boxes that are not tightly closed or covered.

3) Knives/utensils were being stuck behind the wall and kitchen prep table. The ones on the magnetic rack at the 3-compartment sink are dirty.
Corrective Action(s): 1) This is NOT acceptable. You is a repeat violation. All ice that is overflowing inside the freezer must be discarded. Clean out the chest freezer. All ice must be stored inside containers with lids.

2) Once opened, move the chocolate pieces into larger containers with lids or properly seal the chocolate boxes. Do not store open boxes of chocolate as this will attract pests and will get contaminated.

3) Store only clean utensils and knives on the knife rack. Install another rack if required.
Violation Score: 9

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: A thorough cleaning is required.
Corrective Action(s): There is a lot of dust/dirt/food debris accumulation under all equipment, dry storage bins and counters. Move all the racks, etc out and clean the floor underneath. Discard all dishes that are not used in your operation. The fan grates, shelves in the walk-in cooler require cleaning.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Dirty/moldy cardboard is being used to store ingredients in the walk-in cooler. Wooden platters are used for displaying foods.
Corrective Action(s): Discard the box and wooden platters. Only use washable containers for food storage and display.
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Paper towel holder at the front hand sink has been removed.
Corrective Action(s): Re-install paper towel holder at this sink
Violation Score: 1

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

-Coolers are below 4 degC
-Freezers are below -18 degC
-All other handsinks are fully equipped
-Dishwasher rinse temperature is 72 degC
-200ppm bleach is on-site but the solution looks dirty. Change the solution.

BUY A SPRAY BOTTLE AND KEEP BLEACH AND WATER SOLUTION IN THE SPRAY BOTTLE WHICH CAN BE USED TO CLEAN AND SANITIZE ALL COUNTERS.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ANAN-ARTTS9
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.

Documentation for food is kept on site and provided to the EHO upon request.

Yes



2.

All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.

Yes



3.

All other food meets the restriction of 5% trans fat or less of total fat content.

Yes

Time Spent: 0.1 hour
Specific comments: Foods audited met requirements
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment