Fraser Health Authority



INSPECTION REPORT
Health Protection
RWOG-CSBV4W
PREMISES NAME
Organic Early Learning (Food Service)		Tel:
Fax:
PREMISES ADDRESS
7535 6th St
Burnaby, BC V4N 3M2		INSPECTION DATE
May 30, 2023		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Calvin Tse		NEXT INSPECTION DATE
May 31, 2023
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 28
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation:
1) Quat santizer measured over 200ppm quats; quat label states that a 10 minute contact time is required
2) Dishwasher did not dispense chlorine at the final rinse cycle
Corrective Action(s):
1) Find another food safe sanitizer that has a more practical contact time; until then use 100ppm bleach (1tbsp bleach in 4L of water)
2) Technician called at time of inspection. Until repair, you must wash:
- wash and rinse dirty equipment in the dishwasher, THEN
- MANUALLY sanitize by soaking equipment in a 100ppm bleach solution for 2 minutes
- allow all equipment to air dry - do not wipe dry
Violation Score: 25

Non-Critical Hazards: Total Number: 1
307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation (CORRECTED DURING INSPECTION): Foam spacer noted inside knife rack.
Corrective Action(s): Do not use foam as it is absorbent and may harbour bacteria.
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
- general sanitation satisfactory
- no obvious signs of pests - professional pest control in place
- dry storage organized
- FOODSAFE Level 1 requirements met

Note: Facility is starting a take-home dinner program for two days a week in the near future. Ensure that your facility is able to handle the extra volume with safe food handling practices in mind

Temperatures:
- two door cooler: 3C
- upright freezer: -16C