INSPECTION REPORT Health Protection ABAI-ANRTCQ

PREMISES NAME Double One Restaurant		Tel: (604) 291-7832 Fax:
PREMISES ADDRESS 4057 Hastings St Burnaby, BC V5C 2J1		INSPECTION DATE June 28, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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 = 14

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted broth in containers beside the cookline at 48C. Corrective Action(s): Keep all broths hot at 60C or higher or keep cold at 4C or less and dispense/portion per order. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Lights in food preparation areas did not have sleeves/covers 2. Boxes of broccoli/green beans were stored on the ground by the back door 3. Scoop for ice was stored in the tray of ice 4. Staff washroom located at the back of the kitchen did not have self closing door. Corrective Action(s): 1. Obtain/install light covers/sleeves 2. Keep all foods stored off the ground 3. Keep the scoop for the ice stored outside of the ice in a separate container. 4 Install self closing hinge/device on staff washroom door so that it automatically closes when opened. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door to premises was slightly left open. Corrective Action(s): Keep back door fully closed to prevent the entry of pests. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Noted three cloths hanging from equipment/hooks/shelves in the food preparation areas. Unable to determine what the cloths are used for. Operator said it is not intended to dry hands or wipe food contact surfaces. All hand wash stations had paper towel and sanitizer solutions had wiping cloths stored in them. Corrective Action(s): Remove hanging wiping cloths. Discuss use to hanging cloths with staff and communicate that cloths are only permitted to be used for wiping/sanitizing food contact surfaces but must be stored in sanitizer solution. Violation Score: 3

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

Comments

All hand wash stations were fully equipped with soap, paper towel, hot and cold running water. Freezers (walk in, upright reach in, domestic refrigerator..etc) Upright one door freezer -18C General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. 100ppm chlorine sanitizer in containers with cloths submerged available in both the front service area and back food preparation area. Low temperature dish washer had 50ppm chlorine. Test strips available.