INSPECTION REPORT Health Protection LKIM-BUVVPN

PREMISES NAME M&M Food Market #521		Tel: (604) 205-9407 Fax: (604) 298-1790
PREMISES ADDRESS 6556 Hastings St Burnaby, BC V5B 1S2		INSPECTION DATE October 30, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Whitney Brisson		NEXT INSPECTION DATE November 04, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Facility lacks hot water at all handsinks. . Corrective Action(s): Ensure all handsinks have hot and cold running water at all times. . Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot water tank is malfunctioning. According to Manager Hot water tank has not been operational since end of August 2020. . Corrective Action(s): This is completely unacceptable during a global pandemic. Proper handwashing after using the washroom facilities includes the use of both hot and cold running water. This unit must be repaired IMMEDIATELY. If hot water tank is malfunctioning in the future ensure it is repaired IMMEDIATELY. This is not an issue that should be delayed during a global pandemic. . Violation Score: 9

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

Comments

DO NOT PREPARE ANY SAMPLING OF FOOD ITEMS UNTIL SUCH TIME AS HOT WATER TANK IS REPAIRED AND BOTH HOT AND COLD RUNNING WATER IS SUPPLIED TO ALL SINKS (HANDWASHING AND WARE WASHING SINKS) NOTE: the facility is not presently sampling food items and has not been sampling food items due to the COVID-19 pandemic Handwashing sinks are required to be supplied with hot and cold running water at ALL TIMES to facilitate proper handwashing. Proper handwashing is ESPECIALLY CRUCIAL during the COVID-19 GLOBAL PANDEMIC. COMMENTS: - Freezers less than or equal to -18 degrees Celsius - Sanitizer solution for surfaces available and at concentrations greater than or equal to 200ppm QUAT COVID-19 WORKPLACE SAFETY PROTOCOLS: - WCB Safety plan available onsite for inspection - on computer - Staff wearing masks in patron area and back kitchen area - Plexiglass partitions in place - 2m physical distancing of patrons in place; floor stickers both inside and out observed, traffic flow controlled - Maximum of no more than 4 patrons in facility