INSPECTION REPORT Health Protection JCRH-BGMSMP

PREMISES NAME Old Farmhouse Kitchen		Tel: (604) 761-0845 Fax:
PREMISES ADDRESS 7985 N Fraser Way Burnaby, BC V5J 0A4		INSPECTION DATE October 4, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) S. Bradley Chong		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 = 12

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): - Staff member observed slicing cheese in dishwashing area. Although packaging was still present o cheese, surface used did not appear clean and there is potential for contamination due to dirty dishes immediately adjacent. Corrective Action(s): - Staff was advised to use a surface/area designated for food preparation. - Do not use dishwashing area for any food preparation. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): - Single use plastic containers previously used for food products were being re-used as ice wands for cooling. These containers are not intended for this purpose. Plastic used in single use containers is not intended to be immersed in a hot food item and may not be safe due to concerns of chemical leaching at elevated temperatures. Corrective Action(s): - Staff directed to discard plastic containers and discontinue using them for this purpose. Operator located purpose built ice wand at time of the inspection. Only use a purpose built ice wand for this purpose. Violation Score: 9

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

Comments

- General sanitation satisfactory. *Ensure floor area is kept clear to facilitate cleaning and monitoring for pest activity - Handsinks supplied with liquid soap and paper towel - Coolers were operating at acceptable temperatures (4C or colder) - Display sandwich cooler 3C - Line cooler 4C - Single door reach in stainless cooler 4C - 2 door reach in cooler 4C - Retail coolers 2-4C - Freezers were maintaining product in a frozen state: - Ice cream freezer -14C - Single door reach in -10C - 2 door reach in -12C - Retail ice cream freezer -18C - Hot holding of potentially hazardous foods was at acceptable temperatures (60C or higher) - Au jus 64C - Soup 67C - Observed cooling with use of ice wand. This is a suitable method to ensure food is being cooled rapidly; however, ensure purpose built ice wand is being used for this purpose. *See violation above - High temperature dishwasher operational and met required sanitizing temperature. Final rinse measured 71.2C at dish surface - Bleach sanitizer solution present and in use with wiping cloths. Concentration measured 100ppm chlorine. *Ensure solution is replenished if it appears dirty/cloudy - Dipper well in use for ice cream scoops. Reviewed cleaning/sanitizing requirements for in use equipment such as meat slicer and milkshake mixer. Equipment which is in use must be cleaned and sanitized a minimum of every 4 hours or cleaned and sanitized immediately after use. Refer to manufacturer's instructions regarding cleaning and sanitizing requirements. - No signs of pest activity noted at the time of the inspection. Pest control contract/service in place. Contract arranged through Avalon Dairy. - Operator present and has completed Foodsafe level 1.