INSPECTION REPORT Health Protection LKIM-CZCSTY

PREMISES NAME BCIT Chartwells Higher Education Dining Services		Tel: (604) 432-8266 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE January 10, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mebs Lalani		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tempura and prepared sushi found at temperatures less than 60 degrees Celsius and greater than 4 degrees Celsius (21 degrees Celsius). CORRECTED DURING INSPECTION. Items discarded and salmon placed back into cold holding unit. . Corrective Action(s): Ensure appropriate temperatures for long term storage of food products. No potentially hazardous food items are to be stored at room temperatures for indefinite periods of time. These items are to be stored in cooler or hot holding units only. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Commonly used items not cleaned and sanitized at high enough frequency. Tongs and spatula cleaned once per day. This exceeds the time for sanitizing. Frequently used items are to be washed -rinsed and sanitized every 4 hours or more frequently as necessary throughout the day. Sanitizing should not exceed four hours. One daily wash and sanitize would exceed this time limit. CORRECTED DURING INSPECTION - staff instructed to run items through dishwasher . Corrective Action(s): Discuss with staff. Have extra equipment available for use so that staff are not running between front and dishwasher during busy times. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Two sliding glass doors of sushi display cooler are cracked and have been repaired with tape. Tape is not suitable for food preparation equipment. Broken glass should not be around food. . Corrective Action(s): Sliding glass doors are to be repaired as soon as possible . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (71.9) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Sushi rice at pH 4.2 or less - Common use items washed and sanitized frequently every 2 hours or more frequently as necessary - Hair restraints in use - Hair Nets - Hair restraints in use - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection