INSPECTION REPORT Health Protection DKAL-CSYSB3

PREMISES NAME Mean Poutine		Tel: (604) 553-4243 Fax:
PREMISES ADDRESS 581 6th St New Westminster, BC V3L 3B9		INSPECTION DATE June 20, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rounak Haji-Rasouli (Roni)		NEXT INSPECTION DATE 5 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 = 10

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The hand sink by the fryers did not have any paper towels available in the dispenser. Corrective Action(s): A roll of kitchen towels was moved closer to the hand sink at the time of inspection. Ensure hand washing sinks are equipped with hot and cold running water, liquid soap, and disposable paper towels at all times to encourage hand washing. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff was observed to be wearing single use gloves the entire duration of the inspection. Staff handled bleach, touched sanitary equipment, and prepared orders with the same pair of gloves. Staff did not know the proper use of gloves and the frequency of hand washing required with glove use. Corrective Action(s): It is recommended that gloves only be used for select tasks - not the entire time of their shifts. Gloves must be changed whenever the task at hand is changed to prevent cross contamination. Hands are to be washed between glove changes. Discussed glove use with staff on site but language was a barrier. 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

Routine inspection conducted. Temperatures: Over counter drinks cooler was maintaining 4C. Under counter freezers (x2) were maintaining at least -18C. Stand up freezer has an ambient temperature of -24C. Randomly selected items in the hot holding unit at the front had an internal temperature of at least 60C (peeled chicken, red beans, chilli) Thermometers are available. Sanitation: Hand washing sink is equipped with hot and cold running water, liquid soap, and disposable paper towels. *see violation above 2-compartment sink is equipped with plugs. High temperature dishwasher achieved 73C at the dish surface after the final rinse cycle. 100 ppm chlorine residual sanitizer is available in spray bottles. Ventilation hood is in good sanitary condition. General: Back storage area is well organized. No pest activity noted at the time of inspection.