INSPECTION REPORT Health Protection LKIM-C8DS5C

PREMISES NAME Saboten Brentwood		Tel: (604) 292-6363 Fax:
PREMISES ADDRESS F15 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE November 2, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Annabelle Chen		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food observed to be prepared in hallway. CORRECTED DURING INSPECTION - Preparation of food items relocated to inside of kitchen area. Pot found on floor. . Corrective Action(s): Ensure food preparation does not occur in hallway as this area is not approved for use by facility. Only the pre-approved floorplans that was submitted to FHA is to be used for food preparation as this space is the area designated for use (handsinks, flooring, etc have been approved and are inspected by FHA) Ensure all food and dishware are not stored on floor. Ensure bottom of item is sanitize prior to placing on upper shelf for storage . Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): Lack of adequately trained FOODSAFE Level One Certified staff present during inspection. CORRECTED DURING INSPECTION - Manager arrived at end of inspection. . Corrective Action(s): Ensure at least one staff member present is FOODSAFE level one Certified. . Violation Score: 1

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - 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 - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution in three compartment sink at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FoodSafe Certified staff present during inspection