INSPECTION REPORT Health Protection SSZO-CKLTU8

PREMISES NAME BCIT Chartwells Higher Education Dining Services		Tel: (604) 432-8266 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE October 27, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mebs Lalani		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 = 15

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut broccoli and shredded cabbage are noted in food containers soaked in water, at room temperature. Food temperature of broccoli is measured to be 12.8oC. Corrective Action(s): Once processed, broccoli and cabbage are potentially hazardous foods, and must be maintained at 4oC or less. Foods discarded. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Indicator for hot holding unit for chicken nugget and prawn tempura stated 180F; however, food temperatures are measured to be 60.1oC (top shelf); 41.9oC (middle shelf); and 39.5oC (bottom shelf). Corrective Action(s): All foods in hot holding unit must be maintained at 60oC or hotter at all times. Foods in middle and bottom shelf discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats santiizer in bucket is noted at 50ppm. Staff indicated concentration was too strong from dispensing system so water is added. Corrective Action(s): Do not add water to sanitizer bucket unless concentration is tested. 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

Facilty is now serving poke and noodles pH of sushi rice: 4.0 Undercounter 1-door cooler: 2.1oC Sushi display cooler: 0.6oC 2-door prep cooler (noodles): 4.8oC (after lunch rush, but temperature log indicated cooler is functional - keep monitoring) 2-door prep cooler (poke): 3.3oC Walk-in cooler at the back (shared): 3.8oC Beverage cooler: 3.6oC Display cooler at front: 1.2oC Undercounter 2-door freezer: -14.4oC Miso soup: 73oC Hot holding unit for noodles: all over 60oC Temperature log is maintained Hot and cold running water available Liquid handsoap and paper towel present at handwashing station General sanitation is satisfactory No signs of pests at time of visit Dishwasher (shared) final rinse at back reached at least 71oC on plate, as per thermolabel Quats santiizer from dispensing system is noted between 200ppm-400ppm. *No signature is required at this time.