INSPECTION REPORT Health Protection CTIN-ARMSSX

PREMISES NAME Bronco Belle		Tel: (604) 299-7993 Fax:
PREMISES ADDRESS 735 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE September 28, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jia Tang		NEXT INSPECTION DATE October 13, 2017
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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 4

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Asked staff what cooking/reheating temperatures were when using thermometer onsite and she replied 60C. Corrective Action(s): Reviewed temperatures for food safety: >74C is required for cooking/reheating and >60C for hot holding and 4C. Ensure these temperatures are obtained or continue to cook. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut up dark meat chicken stored in hot holding unit was at 50C, made an hour ago. Corrective Action(s): Hot potentially hazardous food should be stored at 60C or hotter. Ensure to use the rest in an hour or discard. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Staff explained warewashing procedure and noted that 50ppm bleach is used on the color scale. 2) Several of the covers of stainless steel lids used to store meats in the cooler had water on there, some were greasy. Corrective Action(s): 1) Dishware must be soaked in 100ppm bleach for 2 minutes prior to air dry. 1 teaspoon bleach to 1 litre waer. Obtain test strips that has color scale and ensure the strips are within expiry date. FHA diagram provided, please lamintae and adhere on top of dishwashing sinsk. 2) Ensure dishware are properly cleaned to remove organics and grease and that cleaned dishware are properly air dried before reuse. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff making burgers with gloves on, removes glove and placed inside apron pocket to go take new order then grabbed the same pair of gloves from the apron pocket to finish assembling burger. Corrective Action(s): You must discard gloves after use, wash hands prior to putting on new pair of gloves. The apron pocket could be dirty which is in contact with the glove that is used to prepare food. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed an insert of raw beef being stored on top of cooked chicken in the cooler. Corrective Action(s): Always store raw meats below ready to eat food. Violation Score: 3

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available Coolers: <4C Freezers: -18 and -20C Hot holding: patties and chicken breast, dark chicken (not cut up), gravy were 60 to 65C Rice: 62-64C *white rice cooker has been replaced and appears to be intact, old one was removed Manual warewashing procedure reviewed at two compartment sinks - see comment on code 302 Bleach sanitizer available, test strips available No apparent signs of pest noted during time of inspection Operator aware about foodsafe expiry

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-ARMSSX
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Sunfrie canola oil: 0% trans fat
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment