INSPECTION REPORT Health Protection RWOG-C6VTLM

PREMISES NAME Deer Garden Signatures		Tel: (604) 522-3177 Fax:
PREMISES ADDRESS 7152 Sperling Ave Burnaby, BC V5E 2W5		INSPECTION DATE September 15, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Dishwasher dispensed approximately 10ppm chlorine at the final rinse cycle. 2) Ice machine has biofilm build up. Corrective Action(s): 1) New chlorine solution switched out - measured 50ppm at final rinse cycle. 2) Clean and sanitize ice machine. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris build up on food prep coolers, along doors and gasket. Corrective Action(s): Clean and sanitize area noted. Violation Score: 3

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

Comments

General: - handwashing stations stocked with soap, paper towels and hot and cold running water - sanitizer measured >200ppm chlorine; use a 1tbsp of chlorine in 4L of water - good cooling methods observed - soup cooled in sink of ice water > sink only has space for one bucket at a time - do not put other buckets of hot food waiting to be cooled in the coolers as it will heat up the food already in the cooler and damage the unit > quickly cool the soup in the ice water, then switch it out for other waiting buckets, or make less food at a time - back door closed at time of inspection - pest report reviewed - permit posted Note: BC Vaccine Cards are in effect. Ensure that Public Health Orders are followed. Temperatures: - cooler in drinks station: 4C - prep cooler (closer to back door): 4C** - prep cooler: 3C - upright freezer (2): -15 to --18C - sliding glass coolers (3): 2-4C - vegetable cooler (dishwashing room): 2C - upright cooler (dishwashing room): 4C - hot held sauces: >60C - hot held rice: >60C - lettuce held at room temperature; ensure this is used within 2 hours ** Cooler is slow to come down in temperature; monitor and repair as necessary Report not signed due to COVID-19 protocols. Report printed and reviewed on-site with operator.