INSPECTION REPORT Health Protection KLIU-CJMR5X

PREMISES NAME Yo-Bones BBQ Catering Ltd		Tel: Fax:
PREMISES ADDRESS 4567 Canada Way Burnaby, BC V5G 4T1		INSPECTION DATE September 26, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Richard Bone		NEXT INSPECTION DATE September 28, 2022
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Salad toppings at self-serve stations were above 4C. Probed items included: chicken (9.6C), hard boiled eggs (7.7C) and feta cheese (9.6C). > Items are stored in inserts above a cold table. Cold table was not filled with ice at time of inspection. > According to staff, insert items were placed over the cold table around 10am this morning. Time of inspection was 12:15pm. > No time tracking was in place. Corrective Action(s): Probed items were discarded. All potentially hazardous foods stored in the cold table must be maintained at 4C or colder at all times. > Ensure the cold table is adequately filled with ice at the start of each day. Inserts should sufficiently surrounded by or at the very least touching the ice. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: The mixed hot+cold water that is dispensed from the knee-press hand sinks is too hot, food handlers are unable to adequately perform hand hygiene without risk of scalding. Temperature at both sinks measured above 50C. Corrective Action(s): Adjust the water temperature immediately. Mixed hot+cold water for hand washing should be no more than 38C. Date to be corrected by: September 28, 2022. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Observed one opened bag of jasmine rice stored on the prep table shelf across from dishwasher. Corrective Action(s): All food must be protected from contamination. Seal the bag with a knot tie or transfer the contents into a pest proof container. Date to be corrected by: September 28, 2022. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in, but not limited to, the following areas: > Storage room: food debris under the shevling units and fridges/freezers; one sleeve of paper cups fallen under the shelf next to fridge 1. > Kitchen: food debris under the stove/oven and prep tables. Corrective Action(s): Remove all food debris and miscellanous items. Clean and sanitize above mentioned areas as per your sanitation plan. Date to be corrected by: September 28, 2022. Violation Score: 3

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

Comments

Routine Temperature controls: > Salad table: -3C (see violation 205 regarding the temperature of stored food items) > Sandwich prep cooler: 1.6C > Steam table: >60C > Hot held soup: 67C and 62C > Open grab n' go cooler: 2.1C > 2 door cooler (next to soups): 1.9C > 2 door cooler (in kitchen): 3.4C > Fridge 1: 4C > Fridge 2: 3C > Freezer 1: -19C > Freezer 2: -18C General: > Handsinks are supplied with running hot+cold water, liquid soap and paper towels. (see violation 303 regarding temperature of water) > High temperature dishwasher achieved final rinse temperature of 79.3C at the plate. > 200ppm QUATS sanitizer available. > Ice machine maintained in sanitary condition. > Health permit is posted.