INSPECTION REPORT Health Protection JCRH-CDNTE8

PREMISES NAME Goldilocks (Burnaby)		Tel: (604) 736-7744 Fax: (604) 736-7557
PREMISES ADDRESS 101-102 - 3728 N Fraser Way Burnaby, BC V5J 5H4		INSPECTION DATE April 20, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Mary Jane Yee		NEXT INSPECTION DATE April 27, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Garlic rice cooked 1 hour prior was noted in cooler and temperature was 40C Corrective Action(s): - Cooked rice is a potentially hazardous food. Potentially hazardous foods must be cooled rapidly according to the following parameters: Cool from 60C to 20C within a maximum of 2 hours and then from 20C to 4C within a maximum of 4 hours. Use probe thermometer to monitor cooling process. To ensure foods cool rapidly, transfer to shallow metal trays and stir. Use ice baths to further expedite cooling. Do not put hot food items directly into cooler. - Cooked rice was transferred to shallow metal trays at time of the inspection. Staff member had probe thermometer to monitor remainder of cooling process. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - In use wiping cloths within cooking line area were not stored in sanitizer solution. Corrective Action(s): - Ensure wiping cloths used on food contact surfaces are stored in sanitizer solution. Ensure food contact surfaces are cleaned and sanitized frequently. - Buckets of bleach sanitizer solution were prepared at time of the inspection. Concentration measured 100-200ppm chlorine. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Handsink near pass thru window in packaging area was obstructed by stack of boxes - Handsink near mixer in processing area had dirty utensils in it Corrective Action(s): - Access to handsink by pass thru window was cleared and items from handsink in processing were removed at time of the inspection. Ensure handsinks are always accessible for handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - Dough stored in walk-in cooler on speed rack was uncovered - Containers of dry goods in bread and warehouse area were noted with lids not tightly closed Corrective Action(s): - Ensure all food items are covered with food grade wrap or tight fitting lids to protect them from contamination. Ensure lids are tight fitting and securely in place. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Minimal amount of mouse droppings were noted on the floor in the following areas: - Janitorial room where mopsink is located - Under shelving in cake decorating area near door - Under shelving in warehouse area A small hole was noted in the wall janitorial room near to where the droppings were noted. Corrective Action(s): - Clean up all droppings and disinfect areas. Continue to monitor for any further activity and if any additional droppings are present, clean up immediately. - Fill or cover hole with suitable material to prevent pest harbourage/entry (eg. steel wool) Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) 3 door reach in freezer in processing area was -2C 2) Left tap at handsink in front display/retail area is not functioning properly. Limited flow present when left tap turned on. Right tap was functional. Corrective Action(s): 1) Repair freezer so that it is operating at -18C or colder. To be corrected by: 27-Apr-2022 Transfer food items to alternate freezer to ensure they are maintained in a frozen state. 2) Repair tap so that it is in good working order. To be corrected by: 27-Apr-2022 Violation Score: 3

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

Comments

- Handsinks in front service area, cooking, processing, baking and cake decorating areas were supplied with liquid soap and paper towel - General sanitation of premises was satisfactory - Food products were stored off the the floor. Floor area is kept clear. - Coolers were operating at 4C or colder - Freezers were operating at temperatures to ensure products are maintained a frozen state (with the exception of 3 door freezer noted in violation above) - Temperatures of cold holding units are monitored twice daily; however, records indicate that temperature monitoring was not completed for the past two days. Temperature monitoring is critical to ensure foods are stored at safe temperatures. Ensure food storage temperatures are monitored and corrective action taken and recorded if temperatures are not at required level. - High temperature dishwasher was operational and met sanitizing temperature (71C at dish surface). Ensure dishwasher temperature is monitored at least daily. Minimum temperature on external gauge for rinse cycle is 82C - Wiping cloths were stored in bleach sanitizer solution (100-200ppm) within packaging area and cake decorating area; however per violation above was lacking in cooking area. - Pest control contract in place with Orkin. Food premises currently has approval to operate for food processing and sale of packaged retail items. If food service is proposed (even for take-out/delivery), a permit to operate is required prior to beginning food service. Food service means food which is processed, served or dispensed to the public and intended for immediate consumption. This would include reheating of the portioned food products (meals) which are prepared/processed on-site. To apply for a permit to operate, the following must be submitted for prior review: - Health approval application form and health permit fee - Complete menu of food items to be served - Food safety plan for food items - Foodsafe certificate for Operator and staff. In the Operator's absence, at least one staff member must be present who holds a valid Foodsafe level 1 certificate.