INSPECTION REPORT Health Protection KLIU-CJURWM

PREMISES NAME Yo-Bones BBQ Catering Ltd		Tel: Fax:
PREMISES ADDRESS 4567 Canada Way Burnaby, BC V5G 4T1		INSPECTION DATE October 3, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Richard Bone		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One insert of pulled chicken on the panini counter had an internal temperature of 30.6C. Food was cooked approximately 1 hour prior to time of inspection. Corrective Action(s): Insert was placed into the steam table immediately. All hot food items must be maintained at 60C or hotter at all times. 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

Follow-up to inspection report #KLIU-CJPQ6X: > As per building staff, technician arrived on site on September 29 to service the salad table - no concerns were noted. > At time of inspection, the air temperature of the salad table below the inserts ranged from -0.3C to -2.1C as per max/min thermometers. > Probed internal temperature of insert items remained above 4C (chicken breast: 11.4C, hard boiled eggs: 10.5C). > According to staff, salad table was filled at 9:30am. Time of inspection was 1:20pm, items are to be discarded immediately. > Moving forward, all salad table items must be time tracked for a MAXIMUM for 4 hours. Any leftover items that remain must be discarded - DO NOT store in cooler to re-use the next day. > Staff must record the time that items are placed in the table as well as the time that items must be pulled. > Recommend to keep the salad table covered when not actively in use and/or during down times (eg. immediately following the lunch rush). > The use of the salad table will be reconsidered should there be any time-temperature abuse observed during future routine inspections.