INSPECTION REPORT Health Protection DNGG-BN7MA2

PREMISES NAME Sandwich Tree #71		Tel: (604) 421-0407 Fax:
PREMISES ADDRESS 8662 Commerce Ct Burnaby, BC V5A 4N7		INSPECTION DATE March 30, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Cho Kyung Ae		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Grime and food debris accumulation noted on meat slicer surfaces and hard to reach blade areas. Unit not cleaned and sanitized after last use (>4 hours since last use). Corrective Action(s): - Clean and sanitize meat slicer. Take unit apart and ensure that all parts are properly cleaned and sanitized. - Use 100-200 ppm chlorine bleach solution to sanitize. ** Clean and sanitize meat slicer at least once every 4 hours in continuous use and/ or after every use. [Correction Date: Immediately] Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): - Used frying pan with oil noted on heating element unit. Corrective Action(s): - Remove immediately. Premises does not have an exhaust ventilation system to accommodate the production of grease laden vapours. Pan frying is not permitted - regardless if it is for personal or public consumption. [Correction Date: Immediately] Violation Score: 3

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

Comments

- Handsinks and washroom sinks provided with liquid soap, papertowels, hot and cold water. *Proper hand hygiene and handwashing practices reviewed with operator at time of inspection. - Kitchen Display Cooler: 2 deg C - Kitchen Upright Freezer: -10 deg C (items in a frozen state) - Sandwich Prep Cooler: Not in use due to reduced business. - Front Display Cooler: Not in use due to reduced business. - Domestic Cooler/ Freezer: 2 deg C/ -12 deg C - Dimchae Refrigeration Unit (set to "cooler function"): <0 deg C - Yellow Kenmore Chest Freezer: -25 deg C - White Chest Freezer: Not in use due to reduced business. - Milk and Beverage Display Cooler: 4 deg C - 200 ppm chlorine bleach sanitizing solution available in spray bottles. - Low Temperature Chemical Sanitizing Dishwasher: 50 ppm chlorine residual. Chlorine test papers available to verify sanitizer concentration. - General sanitation of premises appears satisfactory. - No pest activity noted at time of inspection. - Continue to monitor for pest activity. Take corrective actions if new pest activity is noted. - Store items at least 6" (15 cm) off the ground to facilitate pest control monitoring and cleaning. - Keep kitchen back door closed at all times to prevent potential pest entry. **Refer to Inspection Report DNGG-BN7MLA dated March 30, 2020 regarding COVID-19 Information for Food Premises Operators.