INSPECTION REPORT Health Protection ACHN-D3STCJ

PREMISES NAME Bruncheria Day and Night		Tel: (604) 544-0018 Fax:
PREMISES ADDRESS 502 Columbia St E New Westminster, BC V3L 1B1		INSPECTION DATE March 28, 2024	TIME SPENT 2 hours
OPERATOR (Person in Charge) Sangsuk Han		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 82

Critical Hazards: Total Number: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Container of pooled eggs for scrambled eggs and container of waffle batter observed stored at room temperature with no active time tracking. 2. Containers of chopped vegetables observed to double stacked on the insert level of the prep cooler. 3. Premade prefrozen pancakes and waffles observed stored at room temperature with no active time tracking. 4. Trays of eggs observed stored at room temperature without active time tracking. Corrective Action(s): 1 +3: Do not store potentially hazardous food items in room temperature for more than 2 hours. Pancakes and waffles returned to cooler. Pooled eggs and waffle batter are to be discarded at the end of service (3pm). 2: All top containers of chopped vegetables returned to bottom of prep cooler. 4. Manager stated that they took the eggs out 1hour ago. Eggs returned to cooler. All potentially hazardous food must either be time tracked with labels with time stamps or temperature controled. This must be strictly followed. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Cooked bacon probed at 35C and sausages probed at 50C in hot holding cabinet. Manager stated they cool the bacon back down a little bit after they take out from the oven to remove grease. 2. Sous vide eggs observed at room temperature with no temperature control or time tracking. Corrective Action(s): 1. DO NOT cool bacon down only to return it to the hot holding cabinet. Let the grease drip down from rack in the hot holding cabinet. Ensure all hot holding is maintained at 60C and above. Bacon and sausages will be discarded after service (3pm) 2. Parboiled eggs must be either time tracked or temperature controled. Either have the sous vide hold the eggs at 60C and above or time track it from the time it is removed from temperature control. Max 2hours in room temperautre. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): In use utensil observed stored in murky water next to the grill. Corrective Action(s): Please store in use utensil in ice water. Ice water must be changed and utensils must be washed when it becomes murky or when all the ice has melted or when it has reached 2hours. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two buckets of sanitizer observed to measure 0ppm chlorine. One bucket measure greater than 200ppm. Corrective Action(s): Instructed staff to refresh all the sanitizer. Proper mixing is 1tsp bleach to 1L of water. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 2 of the 4 handwashing station observed obstructed. Equipment and sanitizer buckets stored inside the basin. Garbage bins or mop bucket infront of handwashing station. Corrective Action(s): Staff took out items or moved equipment. Please ensure all handwashing stations are unobstructed from handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Handless scoop observed in the brown sugar bin. 2. Scoop handle in food bin observed touching food. (CORRECTED DURING INSPECTION) 3. Raw eggs observed stored above ready to eat foods (butter). Raw bacon observed stored above eggs. Corrective Action(s): 1. Please acquire scoops with handles for food bins. To be corrected by: April 2, 2024 2. Please ensure scoops are stored in a way that the handles does not touch food. 3. Please ensure all raw meats are on the bottem most shelf below eggs and and read to eat foods are above raw eggs. To be corrected by: Today Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Ventilation hood observed to have grease accumulation. 2. Cool line observed to have grease accumulation on frier and grill side surfaces and on the splash guard. Corrective Action(s): Please deep clean kitchen and ensure all food debris and grease accumulation is removed. To be corrected by: April 4, 2024 Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: 1. Bags of road salt observed directly next to take out containers in the back outside shed storage. 2. Red sanitizer buckets observed contain other cleaning agents. Corrective Action(s): 1. Please reorangize outside shed storage so that chemicals or other potential contamination is not directly next to food items. 2. Red sanitizer buckets should only contain sanitizer. Please ensure all staff are aware of what it is suppose to contain. To be corrected by: April 2, 2024 Violation Score: 9

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

Comments

- Two handwashing station fully equipped with hot and cold running water, liquid soap, paper towels - All coolers measure 4C and below >>> Please ensure prep cooler lids are closed when inserts are not in use - All freezers measure -18C and below - Spray bottle of bleach sanitizer measure 100ppm - High temperature dishwasher measure 71C and above at plate level at final rinse - Ice machine observed to be clean and sanitized. - Staff has valid FOODSAFE Certificate. - No signs of pests. Note: - Please send sanitation plan for the shave ice machine and menu. - Lysol spray observed. >>> Do not use Lysol spray on food contact surfaces, including dining tables. Only use on windows and door handles.