INSPECTION REPORT Health Protection LKIM-CPCSMF

PREMISES NAME Circle K #11139		Tel: (604) 299-1625 Fax:
PREMISES ADDRESS 5641 Hastings St Burnaby, BC V5B 1R5		INSPECTION DATE February 24, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lovepreet Bajwa		NEXT INSPECTION DATE February 27, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Correction Order	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: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Lack of sink plugs that fit two compartment sink at facility. No sink plugs found on site that fit this sink. Facility unable to adequately soak pizza pans and food equipment properly with sanitizer solution as sink can not be filled with sanitizer solution. Staff are currently wiping with spray sanitizer solution. . Corrective Action(s): Correction Order issued No food production until such time as sink plug is obtained that fits back sink. Two compartment sink must be able to hold both detergent/water solution and Sanitizer solution as per Sanitation plan. Sanitizer solution is to be used in dishwashing. Dishes are to be fully submerged in sanitizer solution for 2 minutes (one minute according to manufacturer's directions) . Violation Score: 25

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required in drawers and cupboards of food production areas. Food debris observed. . Corrective Action(s): Ensure drawers and shelves are routinely cleaned. Ensure pizza roller is stored in sanitary area free from food debris. . Violation Score: 3

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

Comments

COMMENTS - 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 - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection CORRECTION ORDER ISSUED For violation of Food Premises Regulation Section 17 - Failure to have adequate facilities for dishwashing (lacking sink plug) Section 17 (1) Every operator of food premises must ensure that the premises and the equipment and utensils used on the premises are maintained in a sanitary condition. (2) Without limiting subsection (1), every operator of food premises must ensure that the equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination. (3) Every operator of food premises must provide the facilities and equipment necessary to meet the requirements of subsections (1) and (2). The following actions must be corrected: Cease food production immediately Obtain two sink plugs that fit back two compartment sink Ensure staff are following Sanitation plan and Manufacturer's directions for sanitizing of food equipment (full submersion for 1 minute according to manufacturer's direction) No food production until such time as Fraser Health Environmental Health Officer can inspect facility and ensure sink plugs are capable of holding sanitizer and detergent for proper dishwashing purposes Once sink plugs are obtained ensure all dishes and equipment used for dishwashing are washed, rinsed and sanitized