INSPECTION REPORT Health Protection JCRH-BFESA6

PREMISES NAME Cefa Brentwood		Tel: (604) 565-3333 Fax:
PREMISES ADDRESS LM100 - 4664 Lougheed Hwy Burnaby, BC V5C 5T5		INSPECTION DATE August 26, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Daylene Silbernagel		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: - Re-used plastic containers being used as scoops in dry goods bins and stored touching the food products. These containers are not designed for this purpose. They are not durable and do not have designated handles which can cause contamination of the food product. Corrective Action(s): - Remove plastic containers from bins and replace with scoops which are intended for this purpose. Ensure scoops are stored in a sanitary manner in which the handle is not in contact with the food product. [Correction date: today] Violation Score: 3

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

Comments

- No food preparation or food service at the time of the inspection. Minor maintenance/painting of kitchen walls occurring at the time of the inspection. - Kitchen and storage room maintained in a sanitary condition. - Handsink supplied with liquid soap and paper towel - Storage cooler 4C - 2 door cooler 4C - Freezer -15C - Temperature records were up to date. - High temperature dishwasher operational. Final rinse measured 74.9C at dish surface. - No signs of pest activity noted at the time of the inspection. - Bleach is present for sanitizing food contact surfaces. Solution is mixed daily. - Food safety procedures present in kitchen. - Kitchen staff have completed Foodsafe level 1. Copies of certificates kept on-site.