INSPECTION REPORT Health Protection RLAM-BJRU8A

PREMISES NAME Carter GM Cafe		Tel: (604) 291-2266 Fax:
PREMISES ADDRESS 4550 Lougheed Hwy Burnaby, BC V5C 3Z5		INSPECTION DATE December 11, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Robert Kho		NEXT INSPECTION DATE 3 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Creamer in thermos measured above 20C. Creamer is a cold potentially hazardous food and must be kept 4C or less. Thermos cannot maintain this temperature for the whole day. Corrective Action(s): Discard creamer. Date to be corrected: immediately 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

-Routine Inspection -Handwash stations contain hot water, liquid soap, and paper towel. -Coolers measured 4C or less: insert, sliding door, under counter cooler, stand up fridge -Freezers measured -18C: stand up freezer, chest freezer -Hot holding unit not in use at time of inspection -General sanitation is satisfactory. Closing clean up procedures were in progress at time of inspection -Dishwasher measured 76.7C -No signs of pest during inspection -Bleach bottle measured 200ppm. Ensure it maintains 100-200ppm chlorine. Reminder that no-name or lemon scented brand of bleach is not acceptable for use. -Ice machine is in clean condition -Meat slicer stored in a clean condition -Panini grill is cleaned daily. The aluminum covering is changed daily. -Cutting board on insert cooler in a clean and sanitary condition. Ensure it is cleaned and sanitized at least every 4 hours along with other food contact surfaces. -Note: food safe certificate cannot be provided. Ensure they are not expired as at least 1 person per shift must have a valid food safe level 1 certificate.