INSPECTION REPORT Health Protection SSZO-BKLREZ

PREMISES NAME BCIT - SE40 Catering Kitchen		Tel: (778) 839-7020 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE January 7, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mike Neal		NEXT INSPECTION DATE January 10, 2020
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. A stainless steel table has been placed parallel to the handwsahing sink on the cooking line (at the corner), blocking accessbility to handsink. Also, a whisk noted inside handsink. 2. A garbage can is placed right in front of handisnk at the other end, blocking accessibility. 3. A colander is inside handsink at prep line, blocking accessbility. Corrective Action(s): Handsink must be free of items and accessible at all times. Violation Score: 25

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. A container of flour noted on the floor 2. Open bags of dry goods (ie. rice, couscous) noted under prep table Corrective Action(s): Ensure all foods are in food grade containers once opened, and stored above ground Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A stainless steel table has been placed parallel to the handwsahing sink on the cooking line (at the corner), blocking accessbility to handsink. Corrective Action(s): Remove stainless steel table so staff can wash hands easily, not standing at an angle to wash hands. Violation Score: 3

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

Comments

Walk-in cooler: 3.2oC Undercounter single door cooler: 1.0oC 2-door freezer: -18oC 1-door freezer: -11oC No hot holding at time of visit Hot and cold running water available Liquid handsoap and paper towel present at handsink General sanitation is ok No signs of pests at time of visit Dishwasher final rinse reaches 73.9oC on plate, as per min-max thermometer Quats sanitizer in spray bottle and dispensing system noted at 200ppm Note: Operator is using compartments of an old hot holding unit to hold cold foods with ice. This is not a long term operation. Either place all cold foods to the undercounter cooler, or replace old unit with a prep cooler.