INSPECTION REPORT Health Protection ECAO-AF4NNE

PREMISES NAME Schneider Electric #6017		Tel: (604) 614-6811 Fax:
PREMISES ADDRESS 150 - 3700 Gilmore Way Burnaby, BC V5C 4M1		INSPECTION DATE October 26, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ralph Mann		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pitcher under soap dispenser Corrective Action(s): Do not have any foods under the soap dispenser -it is open to contamination Violation Score: 3

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

Comments

Temperature Controls: All fridges must maintain foods at or below 4 deg C: -2-Door stainless in kitchen 3 deg C (sausages) -good organization with raw eggs/raw meats on lowest shelves -preparation cooler 3 deg C (vegetable) -2-door stainless in storage room 1 deg C (vegetable) -"Danby" large size 3 deg C (pastries) -"Danby" mini size 3 deg C (milks) -"Coca-cola" display 1 deg C (cheese) -"Pepsi" display 4 deg C (rice pudding) Hot held foods must maintain foods at or above 60 deg C: -beef soup 61 deg C High temperature washer hot water sanitizer must be >82 deg C as per thermostat: -checked and verified at plate level (77 deg C) -note: any dishware stored under sinks must be washed prior to use -ideally dishware should not be stored in these areas -meat slicer and potato slicer clean and appears sanitized Chemical Controls: QUAT-type sanitizer buckets must be maintained >200ppm as per test strips: -checked and verified Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used -yes Daily tracking sheets maintained for fridges, hot holders and mechanical washer temperatures -yes General Sanitation very good -open bulk foods maintained in rodent proof containers -ensure the back exit to loading dock is shut tight unless actively shipping goods -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: yes -live traps, snap traps observed throughout facility Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Any questions regarding these health reports contact me: 604-918-7522 Good overall inspection -maintain

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AF4NNE
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: 0.25 hour Specific comments:
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