INSPECTION REPORT Health Protection 253110

PREMISES NAME OEB Breakfast Co Brentwood		Tel: (604) 566-3447 Fax:
PREMISES ADDRESS 2306 - 4525 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE July 29, 2021	TIME SPENT 4 hours
OPERATOR (Person in Charge) Rod Pawley		NEXT INSPECTION DATE September 09, 2021
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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): observation: Duck eggs and chicken eggs were stored in thr clear cooler below microgreens in the bar area. The cooler was maintained at 6 deg. C and the internal temperature of eggs is at 6.5 deg. C Corrective action: Duck eggs and chicken eggs were transferred in a cooler maintained at or below 4 deg. C Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): observations: 1) Food debris noted on the meat slicer 2) Sanitizer were not being used to clean and sanitize food contact surface during the inspection. Wiping rags were being stored on counter. 3) In-use utensils were stored in water bathes in the middle prep area, along the griller area, and near the crepe station. Water bathes were greater than 4 deg. C and less than 60 deg. C and didn't get changed frequently. 4) Knifes were being stored in between crevices of tables and some knifes touched the edge of a garbage can. Corrective action: 1) Ensure the meat slicer is being properly cleaned and sanitized after each use. 2) Ensure food contact surface is being properly sanitized with sanitizer to prevent potential food contamination. Store wiping rags in buckets filled with sanitizers to prevent potential pathogen growth. 3) Store all in-use utensils in ice water bathes and change the ice water bathes at least every 2 hours. Wash and sanitize all used utensils at least once every 4 hours 4) Never store knifes in between crevices of tables. Wash and sanitized all knifes being stored in crevices. Ensure all utensils were being store on a clean and sanitized surface. observation: 5) Sanitizer spray bottle in the bar area was at 170ppm DDBSA (ideal range: 272 - 700ppm DDBSA). Sanitizer concentration was not sufficient to Sanitize food contact surface properly. Corrective action: 5) Ensure sanitizer in spray bottles are being changed daily. Re-prepare Sanitizer solution in the bar area to ensure food contact surfaces are properly sanitized. Corrective Action(s): Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): observation: Employee was washing hands improperly gloves were not being removed. Corrective action: Ensure employee washing their hands properly by removing gloves, hand wash in warm running water for 20 seconds with liquid hand soap, dry hands with paper towel, and put on new pair of gloves after proper hand washing. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit was being placed on the wall near the bar area with half of the permit being covered. Corrective action: post permit in a conspicuous location in the premise and clearly visible. Date To Be Corrected By: 2021/08/05 Corrective Action(s): Violation Score: 1

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

Comments

General Comments -All handwashing stations are supplied with hot & cold running water, liquid hand soap, and paper towel -1-door under counter prep cooler: 2 deg. C -3-door cooler: 2 deg. C -Display cooler in front for cured meat: 3 deg. C -3-door freezer: -19 deg. C -3-door under counter cooler in the bar area: 2 deg. C -2-door Cooler: 3 deg. C -2-door freezer: -18 deg. C -6 unit cooler in griller area: 2 deg. C -2-door drawer cooler = -2 deg. C in griller area -2-door cooler under processing table: 3 deg. C -Ecolab - sink & surface (lactic acid): 272 ppm DDBSA at the source and a spray bottle near the crepe making area (ideal range: 272 - 700ppm DDBSA) -low temp dishwasher: 50ppm chlorine at the plate level -Ice machine was clean and scoop was stored on a cleaned and sanitized surface. -Staff certified with food safe level 1. -Invoiced is confirmed for duck eggs, cured meat, and microgreens. -Fans in the fume hood are visibly clean with no grease build-up. -glass washer: 12.5ppm Iodine on the plate level. -pest control is being serviced every 10 days. -No signs of pests are observed during the inspection