INSPECTION REPORT Health Protection JSAS-BHAQS3

PREMISES NAME Mr Pretzels (Burnaby)		Tel: (778) 232-1659 Fax:
PREMISES ADDRESS 1157A - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE October 25, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Silvio P. Papa		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Front entrance of premise allows for unobstructed access of pests into food preparation areas. Corrective Action(s): Pest proofing measures are to be employed to prevent entrance of pests. Physical barriers are to be used and must ensure that any gaps are no larger than 1 cm to effectively pest proof kitchen area from outer mall area. Correction Date: 2 months. Glue boards can be deployed in series along the floor during closing to discourage pest movement into kitchen area. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 402 noted on Routine inspection # JSAS-BGV23N of Oct-11-2019 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Staff observed performing multiple tasks, preparing food items and conducting cash transactions without washing their hands. Correction: Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.) Food handlers are to wash their hands with warm water and liquid soap and afterwards dry their hands with single use towels.

Comments

3 compartment sink correctly set-up with 200 ppm Quaternary Ammonia Wiping rags stored in 200 ppm Quaternary Ammonia Staff onsite trained how to use sanitizer correctly. Staff on duty with Foodsafe certificate. Staff on duty observed practicing frequent handwashing as needed between food preparation and money transactions.