INSPECTION REPORT Health Protection JFEN-AE8QMR

PREMISES NAME Uncle Willy's		Tel: (604) 431-0399 Fax: (604) 431-0599
PREMISES ADDRESS 100 - 6411 Nelson Ave Burnaby, BC V5B 2B9		INSPECTION DATE September 28, 2016	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Austin Ngo		NEXT INSPECTION DATE September 29, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 60

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bean sprouts, breaded raw chicken, sauce for fish and cut veggies sitting on counter to be used for cooking found at temperatures above 4C. Corrective Action(s): 1) These are cold potentially hazardous foods and must be maintained at temperatures at or below 4C until they have been cooked. Discard any food items that have been above 4C for more than 2 hours. 2) Ensure your Food Safety Plan is being followed when prepping and preparing foods. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Noted mould / dirt build up on self-serve pop machine in dessert area. 2) Noted grease / dirt debris on utensils stored in buckets next to grill. 3) Noted food debris in holes of cutting board in roasting area. Corrective Action(s): 1) All areas of pop machine need to be cleaned and sanitized. 2) Utensils need to be washed and sanitized and stored in a sanitary manner to protect from contamination. 3) These cutting boards need to be washed and sanitized to remove all food / debris from all surface areas. If this can, not be done, you must replace them with solid cutting boards. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher noted at 60C at the plate during final rinse. Corrective Action(s): 1) Contact repair man immediately. Dishwasher must have a final rinse of at least 71C at the plate / 82C at the gauge for sanitizing food contact surfaces. 2) Premise must close once dishes, plates or cutlery run out. 3) Premise may not re-open until final rinse of dishwasher has been checked by inspector. Violation Score: 25

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies noted in bakery prep area. Corrective Action(s): Contact pest control area to address fruit fly issue. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease / dirt build-up noted under equipment in kitchen area. For example, behind cooking equipment, under pop syrup dispensers, under prep sinks, etc. Corrective Action(s): These areas need to be cleaned. Ensure your sanitation plan is followed on a daily basis. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Broken tiles noted in kitchen area. Corrective Action(s): Replace broken tiles to prevent dirt build up and promote easy cleaning. Violation Score: 3

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

Comments

-cold holding at buffet table at or below 4C -hot holding at buffet table at or above 60C -steam table in kitchen at or above 60C -warming units in kitchen at or above 60C -walk in cooler at or below 4C -dessert cooler at or below 4C -freezer in kitchen at or below -18C -liquid soap and paper towel provided at handsinks *Review best handwashing practices with staff -Quat sanitizer on-site for sanitizing surfaces, utensils and equipment -200-400 ppm *ensure wiping cloths are changed as needed or at least every 2 hours while in use or store them in sanitizer solution