INSPECTION REPORT Health Protection DSOG-B3FQP3

PREMISES NAME Better Meals		Tel: (604) 299-1877 Fax: (604) 291-0822
PREMISES ADDRESS 5742 Beresford St Burnaby, BC V5J 1J1		INSPECTION DATE August 8, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Quinn Bolton		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The low temperature dishwasher dispensed <10ppm chlorine sanitizer at the time of the inspection. After priming, the dishwasher dispensed 100ppm chlorine sanitizer at 50C at the plate's level. Corrective Action(s): Ensure to monitor the sanitizer concentration using appropriate test strips. This must be done prior to using the dishwasher to ensure that sanitizer concentration is at min 50ppm chlorine at min 24C at the plate's level. Test strips available on site. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- General sanitation satisfactory. - All four handwashing stations in the kitchen supplied with hot/cold running water, soap, and paper towels. - Three compartment sink available for manual dishwashing. QUAT sanitizer available at 200ppm concentration. - Surface sanitizer available in spray bottles at 200ppm QUAT concentration. - Surface sanitizer available in designated white bucket with presoaked wiping cloths at 100ppm chlorine concentration. - Dry storage area has adequate space and wire racks. All boxes and food items must be stored min 6inches (15cm) off the floor to facilitate cleaning. - No signs of pest activity at the time of the inspection. Pest management system in use by third party company. - Hair nets, gloves, aprons worn by staff. Temperature control: - Walk in cooler #1 = 5C - Walk in cooler #2 = 4 - Walk in freezer #1 = -19C - Walk in freezer #2 = -15C - Holding freezer = -19C - Chest freezer (storage room) = -17C - Three chest freezers (holding) = between -15 and -18C - Temperature for all refrigeration units are monitored electronically. - Domestic cooler/freezer = 4C/-18C - Upright freezer = -18C - Chest freezer = -18C