INSPECTION REPORT Health Protection JCRH-BF9MUK

PREMISES NAME Astro's Cafe Kitchen		Tel: (604) 299-6077 Fax:
PREMISES ADDRESS A - 2830 Douglas Rd Burnaby, BC V5C 5B7		INSPECTION DATE August 21, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yong Ik Jang		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 = 15

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): - Pork wontons and soup were going to be re-heated in hot holding unit. (Re-heating process had not begun; however wontons had been portioned for this purpose). Re-heating food in a hot holding unit is an unacceptable practice. Food must be re-heated rapidly to a temperature of 74C. Hot holding units are not designed to re-heat food, only to hold the food at hot holding temperature once cooked/reheated. Corrective Action(s): - Re-heat food rapidly to a temperature of 74C. Do not use hot holding unit to re-heat food. - Once advised the hot holding unit was unacceptable method for re-heating, Operator used pot of boiling water on element/stove top to re-heat wontons. Soup was heated on elelment/stovetop as well. Violation Score: 15

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

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

Comments

- Premises and equipment maintained in a sanitary condition - Handsink supplied with hot and cold running water, liquid soap and paper towel. *Ensure hands are washed prior to food handling after cash handling or other activities which may contaminate hands. - Coolers were operating at acceptable temperatures (4C or colder) - Single door cooler (front) 2C - Sandwich cooler 2C - Domestic fridge/freezer 0C/-15C - Sliding door beverage cooler 4C - Single door cooler (back) 4C - Food was protected from contamination - wrapped/covered; raw meat stored beneath ready to eat items in coolers. - Chest freezers were maintaining product in a frozen state. Temperature of units were -18 to -20C - Hot holding of potentially hazardous foods was at an adequate temperature (60C or higher) - Cooked rice in rice cooker 75C - Gravy in crock pot 70C - In use utensils for serving were stored in clean containers at time of the inspection. *Ensure in use utensils (eg scoops for gravy and rice) are washed and sanitized (in dishwasher) every 4 hours or replaced with clean, sanitized utensils at that frequency. - High temperature dishwasher operational. Final rinse measured 71C at dish surface. - Bleach sanitizer solution present and in use with wiping cloths. Concentration of solution measured 200ppm chlorine. - Bleach sanitizer solution present in spray bottle (labelled to indicate contents). Concentration of solution measured 200ppm chlorine - No signs of pest activity noted at the time of the inspection. Traps present for monitoring. Screen door in place at back door to prevent pest entrance. - Back storage area organized with food items stored on shelving. - Operator (present at time of the inspection) holds valid Foodsafe level 1 certificate (valid until Feb. 23, 2023) - Permit to operate posted in view of customers/public