INSPECTION REPORT Health Protection ZDER-B4ZTMG

PREMISES NAME Cayenne Bistro & Grill		Tel: Fax:
PREMISES ADDRESS 7677 6th St Burnaby, BC V3N 3M8		INSPECTION DATE September 27, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Zeimina Bharmal		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut veggies in prep cooler noted at 8 C Corrective Action(s): Ensure potentially hazardous foods are maintained at or below 4 C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Low temp dishwasher noted with 0 ppm chlorine after the final rinse. Corrective Action(s): Ensure low temp dishwasher is capable of reaching at least 50 ppm chlorine during the final rinse cycle to sanitize the dishes. Repair unit. Until repairs are done a manual sanitizing step will be required after the wash and rinse cycle in the unit. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Low temp dishwasher noted with 0 ppm chlorine at the final cycle. Sanitizer jug full. Air bubbles appears to be in the line. 2. Prep cooler noted at 8 C. Corrective Action(s): Ensure all equipment is operating properly. 1. Low temp dishwasher must reach at least 50 ppm chlorine after the final rinse. Repair unit. 2. Coolers must be maintained at or below 4 C. Monitor unit, repair if needed. Correction date: 2 days Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Broken thermometer noted in prep cooler. Corrective Action(s): Ensure each cooler has an accurate thermometer. Correction date: 1 week Violation Score: 1

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

Comments

Routine: -Prep cooler: 8 C ***(violation noted above) -3 door reach in cooler: 4 C -Freezer: -16 C / -17 C / (new) -18 C -Bar cooler: 4 C -Hand sink & washrooms supplied with hot & cold water, liquid soap & paper towel. -Sanitizer bottle (labelled) noted 200 ppm chlorine -Food covered and protected from contamination -No signs of pest activity noted - Pest control devices in place -General sanitation satisfactory Required actions from initial inspection corrected: 1) Coving - where floor meets walls in kitchen 2) Cover gap between back ramp & floor 3) Protective cover over glass light bulbs 4) Repair or removal of out of order units: a) Standing freezer b) 2 door cooler

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-B4ZTMG
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment