Fraser Health Authority



INSPECTION REPORT
Health Protection
SJEN-CCXQB6
PREMISES NAME
Bread and Butter Cafe		Tel:
Fax:
PREMISES ADDRESS
102 - 8327 Eastlake Dr
Burnaby, BC V5A 4W2		INSPECTION DATE
March 28, 2022		TIME SPENT
1.75 hours
OPERATOR (Person in Charge)
Yi Zhou		NEXT INSPECTION DATE
6 Months
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
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): Noted cut vegetables that were washed at a 3 comparment warewashing sink.
Corrective Action(s): 3 compartment sink is for dishwashing only. Do not cut or wash foods in the facility as the facility is not equipped with a food prep sink. The facility is equipped with a handwashing sink and the 3 compartment warewashing sink only. Use pre-cut/pre-washed vegetables only.
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: The dining area floor had not been patched up.
Corrective Action(s): The operator had been trying to find a contractor for the patch up work. Seal holes and cracks on the floor to make the surface smooth and easy to clean. Given 2 months
Violation Score: 1

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

Handsink fully equipped with liquid soap and paper towel
Undercounter coolers @ 5-7 C
Display cooler @ 7-9 C
Undercounter cooler insert (top level) @ 5-8 C. Do not overfill food in the wells. Rotate food at least every 2-3 hours to maintain food temp less than 4 C. All food on the top level are transferred to the lower level of the coolers during closed hours.
Stand up freezer @ -10 C
Bleach water available in a spray bottler. The concentration of bleach water was too strong. Mix 1 tsp of bleach with 1L water to make 100ppm chlorine solution.
Washroom maintained with a handsink fully equipped.
Manual dishwashing method was reviewed during inspection.
No signs of pest activity noted.
Noted an induction with frying pans. Do not produce grease laden vapour as the kitchen is not equipped with a commercial ventilation hood. Remove frying pans from the facility.
General sanitation: satisfactory

Note:
The 3rd cooler was not removed from the facility. The operator had decided to use the cooler and placed it in the middle of the kitchen in between the 3 compartment sink and the POS machine. The layout change was approved during inspection. For any future change in equipment or layout, notify the Health Department for approval.