INSPECTION REPORT Health Protection ECAO-B4RUNQ

PREMISES NAME Cattle Cafe		Tel: (604) 430-8686 Fax: (604) 216-0783
PREMISES ADDRESS 4877 Kingsway Burnaby, BC V5H 4T2		INSPECTION DATE September 19, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Colin Wong		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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Preparation cooler across the stove -top insert level is showing internal temperatures of: -cooked chicken 14.5 deg C -cooked onion 15.1 deg C Operator is using the digital readout for monitoring temperatures Operator called serviceman due to arrive later today 2. Large box of wet noodles stored at room temperature -been there for an hour as per operator -worker does not know why she left it there Corrective Action(s): 1. Discard all perishables at top level insert level of preparation cooler. Do not use the digital readout of fridges for temperature monitoring -use an accurate thermometer at food level for monitoring. For preparation coolers have a thermometer at undercounter level and another at upper insert level 2. Move the wet noodles in the fridge. Do not leave perishables out at room temperature. Keep perishables either cold (in the fridge) or hot (hot holders/cooking) Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Small preparation cooler across from stove -insert level is too warm Corrective Action(s): Must maintain foods at or below 4 deg C -adjust/repair unit Violation Score: 3

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

Comments

Temperature Controls: -Walk-in cooler 2 deg C -Large preparation cooler 3 deg C -3-door undercounter 3 deg C -2-door bar undercounter 3 deg C -Small preparation cooler undercounter level 3 deg C -Gravy 68 deg C -sauce 63 deg C -steamed rice 69 deg C Chemical Controls: -Low temperature dishwasher >50ppm chlorine residual -Bleach sanitizer buckets >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation good -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control monitors the restaurant every 3 months: Lower Mainland Pest Control Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access