INSPECTION REPORT Health Protection ANAN-APLTNR

PREMISES NAME Hume Park - Goodies		Tel: (604) 777-5117 Fax: (604) 524-0942
PREMISES ADDRESS 535 Kelly St New Westminster, BC V3L 3V1		INSPECTION DATE July 25, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jim Luu		NEXT INSPECTION DATE August 03, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation: Staff on duty could not locate a thermometer. He said he wasn't told to use one to check the hot dog temperature during training. This is a recurring issue over the years. Correction Order issued. Corrective Action(s): Visual inspection is not an accurate means to determine whether hot dogs have been adequately cooked/reheated. You must use a probe thermometer to ensure that the internal temperature has reached 74 degC before serving the hotdogs. Purchase a probe thermometer. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot dogs were being kept in the hotholding unit at 56 degC. Corrective Action(s): Turn the temperature up. Food must be kept at 60 degC or above at all times. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Once again, staff on-site is not aware of the proper dishwashing procecures. You only have 1 sink and no shelving for airdrying dishes,so you need to minimize the amount of reuseable dishes being used. As discussed, place the cinnamon/sugar mixture in a shaker with a handle and the relish in a squeeze bottle. When thawing hotdogs in the refrigerator, place whole bags in the cooler to reduce use of tupperware. Improper dishwashing is a recurring issue. 2) Countertops are cleaned with morning mist disinfectant which is NOT a sanitizer. This is also a recurring issue! Corrective Action(s): 1) Minimize tupperware use as discussed. You do not have a 3-compartment sink to adequately wash and sanitize dishes. At the end of each night, wash any tongs and dirty dishes with soap, rinse with water and then plug and fill up the sink with a 200ppm solution of bleach and water and soak the clean dishes in this solution for at least 2 minutes before removing and air drying. 2) Always have a 200ppm (1 oz bleach per ga water) made up and available for use. Correction Order issued for both these issues. Violation Score: 5

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

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

Comments

-Coolers are below 4 degC -Freezers are below -18 degC -A bottle of bleach is on-site. -Sale of mini donuts, hotdogs and prepackaged, non-PHF's. -Staff on-site had FS level 1 certification CORRECTION ORDER ISSUED. Have proper signage up for staff to make sure every employee is aware of the proper procedures. These issues have been recurring for the past 3 years. In the future if the Correction Order is not adhered to, a ticket in the amount of $345 will be issued.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ANAN-APLTNR
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: Foods audited met requirements
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