INSPECTION REPORT Health Protection JKWK-BHGTLP

PREMISES NAME SFU - Resident Dining Hall #62351		Tel: Fax:
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE October 31, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Michael Kelly		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Pooling water observed in the cooking area due to equipment leak. Minor food debris noted around equipment in dining area due to busy food service. Check between fridges of my pantry self service station. Corrective Action(s): Ensure to clean these areas as needed to prevent slipping hazards and grease and old food build up. Correction required today. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Soup kettle station has a minor water leak. Corrective Action(s): Repair this unit to prevent spills and slipping hazards. Clean frequentely to prevent pooling of water. Correction required in 2 weeks. Violation Score: 3

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

Comments

Premise in general is sanitary. No signs of pests at the time of inspection. Hot and cold water available. All hand stations have liquid soap, paper towels and running water. 300 ppm quat sanitizer in use. Ice machines are sanitary with dedicated scoops. Staff washrooms are sanitary with fully stocked hand sinks. Customer washrooms are sanitary with fully stocked hand sinks. Food protected from contamination. Single use items and utensils are sanitary. Self serving stations are adequate. Food dispensers in good working order. Dishwasher final rinse at 65C with above 50 ppm chlorine residue on plate. Note: this dishwasher unit was a high temp dishwasher retrofitted to be a low temp dishwasher. Dry storage is adequate. Self serve pantry station has dedicated dirty dish station and is cleared by staff regularly. Staff demonstrate good personal hygiene and safe food practices. Temperature monitoring and recording in place. Sanitizer testing and monitoring in place. Temperature holding units: Cooking station - counter cooler at 3.9C creams Walk in cooler ambient at 6.2C food at 4C and below (currently being restocked). Records show 2.5C ambient in the morning. Walk in freezer -9.8C meat loaf. Cheese cooler 3.5C. Pizza station - self service pizzas at 65C, cooler #1 at 4.0C ambient, #2 3.2C bean pizza, #3 standing cooler sliced cucumber Salad island - 3 soup stations between 65C - 75C, 2 counter coolers at 4C or below desserts and bean salad. My pantry cooler at 3C eggs and chocolate milk. Culinary table station - fridge at 3.9C caesar sauce, hot displays at above 60C rice and bean pasta. Fries and gravy station at 60.8C, chilli and hot dog station at 67C. Grill station coolers - #1 cheese 0.8C, #2 halameats 3.4C, #3 eggs 4.0C. Cashier display fridge at 2C sandwiches. One display cooler and counter cooler not in use and is empty due to repair. -ok Permit posted in visible location.