INSPECTION REPORT Health Protection LKIM-D5CR5R

PREMISES NAME BCIT Town Square Cafe SE2 #67439		Tel: (604) 432-8642 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE May 17, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mebs Lalani		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Inside stand up warming unit food items measured to be at internal temperatures less than 60 degrees Celsius - Corn = 48 degrees Celsius - Chicken = 54 degrees Celsius - Rice = 54 degrees Celsius CORRECTED DURING INSPECTION - items recooked on wok . Corrective Action(s): Ensure internal temperatures of hot holding unit are maintained at 60 degrees Celsius. As heating elements are located at uppermost and lowermost portions reorganize and try to ensure food items are in close proximity to these heating elements. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO sanitizer solution measured to be at concentrations less than 200ppm QUAT. CORRECTED DURING INSPECTION - Corrective Action(s): QUAT sanitizer solution measured to be at 200ppm QUAT . Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required. As facility is closing for summer please ensure a deep cleaning occurs including area under grill and hard to clean areas . Corrective Action(s): . Violation Score: 3

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - 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 - at main serving area and in Triple O's warming units - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (79.9) Degrees Celsius at the dish - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Common use items washed and sanitized frequently every 2-4 hours or more frequently as necessary - Hair restraints in use - Hair Nets - Light covers in place - Dipper well in use at time of inspection - Cooler handles and seals in good sanitary condition - Thermometers in all cooler and freezer units - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Blenders in good sanitary condition - FOODSAFE level on or equivalent Certified staff present during inspection